Twice Cooked Pork

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?

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Twice Cooked Pork

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Chinese


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.



  • 500g pork belly, whole block
  • 1/2 head Napa cabbage
  • 3 stalks spring onions, sliced
  • 6 pcs dried chillies
  • 1/4 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
  • salt
  • peanut oil


  1. 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.
  2. Remove from pot, let it cool then slice into very thin pieces. Rub salt on pork pieces then set aside.
  3. Using a wok, add peanut oil then sauté ginger paste and dried chillies.
  4. 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.
  5. Combine together 1/2 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.




11 Responses

  1. Looks delicious Ray!!!
    btw i love to deef fried it first, especially the skin side and then boiled or braised until the skin puffed out and the meat is tender….

  2. mjskit says:

    Very nice dish! I was actually surprised to see pork belly being used, but then I saw that the twice cooked part is a quick fry. What great flavor! Question – Is it really only 2 tsp. black beans?

  3. One of my favorites in the Chinese menu. Yours looks delicious. Happy New Year to your and your family! 🙂

  4. I do all the traditional American dishes for holidays and now I do traditional Australian dishes on holidays too. I also do French Canadian dishes that my family always had. I can’t move again because the list will be too long. 🙂

    Your pork, cooked twice, looks amazing. I will make this one day soon!

  5. What an interesting and delicious dish, Raymund! Wishing you a marvelous year!

  6. Kristy says:

    Always love a good traditional meal! We should give this one a try for our adventures sometime. As for our traditional meals, Thanksgiving and turkey for sure!

  7. I have some pork belly that I’ve already cooked. This sounds like a great recipe to use with it!

  8. I will never EVER get tired of eating pork belly. Ahhh this sounds amazing!

  9. Wow, this looks like such a delicious dish!! Pinning for sure 🙂

  10. Medeja says:

    Looks great, better than in restaurant 🙂

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