Twice cooked pork, double cooked pork or Huí Guo Ròu is one of the well-known dishes in the Sichuan Cuisine, like Mapo Tofu and Kung Pao Chicken this dish is meant to be hot. The Chinese name Huí Guo Ròu if directly translated means “meat that has been returned to the pot” which exactly defines the cooking process of this dish as it is cooked twice by boiling first then stir-frying.
There are two methods preparing this dish, one is to boil the meat then stir fry it with the ingredients and another one is to fry the meat then fry it again with the ingredients. Common ingredients used includes leeks, cabbages and capsicums.
Like any other Chinese dishes with colourful past this dish is no different as it is very traditional to the Sichuanese people due to the fact that this dish is commonly served as a main course every 1st and 15th of the lunar months.
How about you have you tried any traditional dishes? A dish where you consume it on the same day of each day or month like roast turkey on Thanksgiving or apple pies on the 4th of July, if you do what are those?
- 500g pork belly, whole block
- ½ head Napa cabbage
- 3 stalks spring onions, sliced
- 6 pcs dried chillies
- ¼ cup Chinese cooking wine
- 1 tsp cornstarch
- 2 tbsp light soy sauce
- 2 tbsp black bean sauce
- 2 tsp black beans
- 1 tsp ginger paste
- 1 tsp cayenne pepper
- peanut oil
- In a large pot place the pork then add water enough to cover it. Bring it to a boil then simmer in medium heat for 35-45 minutes until cooked but not very tender. Reserve boiling liquid.
- Remove from pot, let it cool then slice into very thin pieces. Rub salt on pork pieces then set aside.
- Using a wok, add peanut oil then sauté ginger paste and dried chillies.
- Bring the heat to high then add pork pieces, once slightly browned add the Napa cabbage and black beans. Stir fry until cabbage is slightly wilted.
- Combine together ½ cup of boiling liquid, Chinese cooking wine, light soy sauce, black bean sauce, cayenne pepper and cornstarch, mix well until even in consistency. Pour mixture into the wok together with the spring onions then bring to a boil to thicken the sauce. Simmer for 1-2 minutes distribute the sauce evenly then turn heat off. Serve with steamed rice.