Hui Guo Rou (回锅肉), or Twice-Cooked Pork, is one of Sichuan province most beloved dishes — tender slices of pork belly first boiled, then wok-fried until caramelized, and tossed in a bold, spicy sauce with fermented black beans and leeks. It is savory, slightly spicy, and irresistibly smoky.
This recipe comes from a chef in Chengdu who taught me that the secret to great Hui Guo Rou is the order of ingredients — add the doubanjiang early to fry in oil until the oil turns red, and never overcrowd the wok.
Why This Hui Guo Rou Recipe Works
- Authentic twice-cooked technique — boiling then frying gives the pork a unique chewy-crisp texture
- Bold Sichuan flavors — doubanjiang, fermented black beans, and garlic leaves create layers of savory heat
- 30 minutes from start to finish — quick enough for a weeknight, impressive enough for guests
- Perfect with steamed rice — the spicy, oily sauce clings to every grain
Where to Find Chinese Ingredients
- Doubanjiang (fermented chili bean paste) — Pixian doubanjiang is non-negotiable for authentic flavor
- Fermented black beans (douchi) — salted fermented black beans add a funky, deep umami note
- Chinese leeks (garlic chives) — garlic chives or Chinese leeks are traditional; substitute leeks or scallions
- Sichuan peppercorns — whole green Sichuan peppercorns ground fresh for that signature numbing tingle
Step-by-Step Hui Guo Rou
Prep (20 minutes)
- Place 400g pork belly (skin on) in a pot with 2 slices ginger, 1 scallion, and 1 tbsp Shaoxing wine. Cover with cold water. Bring to a boil, then simmer 15 minutes until just cooked through. Let cool, then slice into thin 3mm pieces.
- Slice 3 Chinese leeks or 5 scallions diagonally into 5cm pieces.
- Crush 2 cloves garlic. Mince 1 tbsp fermented black beans. Mix 1 tbsp doubanjiang with 1 tsp sugar.
Cook (10 minutes)
- Heat wok over high heat. Add 1 tbsp oil. Spread pork slices in a single layer. Fry without moving for 1 minute until the edges crisp and curl.
- Stir-fry pork for 2-3 minutes until golden and slightly crispy. Push to one side of the wok.
- Add doubanjiang mixture and fermented black beans to the empty side. Fry 30 seconds until the oil turns red and fragrant.
- Mix everything together. Add leeks and 1 tsp Sichuan peppercorn powder. Stir-fry 30 seconds — leeks should still be vibrant green.
- Drizzle 1 tsp sesame oil. Toss and serve immediately over steamed rice.
Frequently Asked Questions
Why is it called twice-cooked pork?
The pork is cooked twice: first boiled (or steamed), then sliced and stir-fried. This gives the meat a texture that is tender inside and slightly caramelized and chewy on the outside.
Can I use pork loin instead of belly?
Traditional Hui Guo Rou uses pork belly for its fat content, which renders during frying and keeps the meat moist. Pork loin will be drier. If watching fat, try pork shoulder with some fat cap left on.
What is a good substitute for Chinese leeks?
Regular leeks (white and light green parts only), scallions, or even bell pepper strips work as substitutes. The dish will still be delicious, though the garlicky aroma will differ.
How spicy is authentic Hui Guo Rou?
Authentic versions are moderately spicy — the doubanjiang provides a warm, savory heat rather than intense fiery spice. For less heat, use half the doubanjiang and omit any extra chili.
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