Hui Guo Rou (double-cooked Pork)

Hui Guo Rou, also known as Double-Cooked Pork, is a famous dish from Zhejiang Cuisine. It features tender slices of pork belly stir-fried with vegetables in a savory and slightly spicy sauce.

Non Vegetarian Main Course Zhejiang Chinese Cuisine Pork Stir Fry
Hui Guo Rou (double-cooked Pork)

Ingredients

  • 1 lb (450g) pork belly, thinly sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • 2 leeks, sliced diagonally
  • 1 red bell pepper, sliced
  • 2 tbsp doubanjiang (spicy broad bean paste)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp Sichuan peppercorns
  • 1/4 cup Shaoxing wine
  • Steamed rice, for serving

Instructions

  1. Boil the pork slices in water for 5 minutes, then drain and pat dry.
  2. Heat the vegetable oil in a wok over high heat. Add the pork and stir-fry until browned. Remove from the wok and set aside.
  3. Reheat the wok and add the garlic, ginger, leeks, and bell pepper. Stir-fry for 2-3 minutes.
  4. Add the doubanjiang, soy sauce, sugar, and Sichuan peppercorns. Stir-fry for another minute.
  5. Return the pork to the wok, add the Shaoxing wine, and stir-fry for 2-3 minutes.
  6. Transfer to a serving plate and serve with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Fat
25g
Carbohydrates
10g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Hui Guo Rou with a side of steamed vegetables or a fresh cucumber salad.

Tips & tricks

For an extra kick of heat, add more doubanjiang to the dish.

Cost

$15