Twice-Cooked Pork

Name: Twice-Cooked Pork
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 600 g pork belly; 2 tbsp doubanjiang; 1 leek; 1 green bell pepper; 1 tbsp sweet bean sauce; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Twice-Cooked Pork, or 'huí guō ròu', is a classic Sichuan dish that exemplifies the region's bold culinary style. Traditionally, it's a staple of family dinners, where the generous use of fat and salt reflects a commitment to robust flavors and hearty satisfaction. This home-cooked version captures the essence of its Sichuan roots, offering a taste that is both familiar and deeply comforting.

The dish should be a medley of textures and flavors: tender pork belly, the umami punch of doubanjiang, and the vibrant crunch of leeks and green bell peppers. Its rich, savory profile is balanced by a subtle sweetness from the bean sauce, creating a harmonious dish meant for sharing and savoring with every bite.

Ingredients

600 gpork belly
2 tbspdoubanjiang
1leek
1green bell pepper
1 tbspsweet bean sauce
2 tbspoil
to tastefine sea salt

Method

Begin by placing 600 g of pork belly in a pot of cold water, ensuring the water covers the meat completely. Add a pinch of fine sea salt to the water. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook until the pork is just cooked through, about 20 minutes, or until a skewer inserted into the meat meets slight resistance. Remove the pork and let it cool slightly before slicing.
Once cooled, slice the pork belly into thin, even pieces, about 3-4 mm thick. This thickness allows the pork to crisp up nicely in the pan later. Season the slices lightly with fine sea salt, ensuring each piece is evenly coated.
Heat 2 tbsp of oil in a large wok over medium-high heat. Once the oil is shimmering, add the pork slices in a single layer. Cook the pork until it is browned and crispy on the edges, turning occasionally. The goal is to achieve a deep golden-brown color on each piece, which should take about 5-7 minutes.
While the pork is browning, prepare the vegetables. Slice 1 leek into thin rings, and cut 1 green bell pepper into strips. These vegetables will add freshness and a slight sweetness to the dish.
Once the pork is browned, push it to the side of the wok. Add 2 tbsp of doubanjiang to the center of the wok and stir-fry it for about 30 seconds, until its aroma is released and the oil turns a deep red color. This step ensures the doubanjiang is fully integrated into the dish, enhancing its flavor.
Add the sliced leek and green bell pepper to the wok. Stir-fry everything together, coating the vegetables and pork with the doubanjiang. Cook until the vegetables are just tender but still vibrant in color, about 2-3 minutes.
Add 1 tbsp of sweet bean sauce to the wok, stirring to combine it with the other ingredients. Taste the dish and adjust the seasoning with more fine sea salt if needed. The pork should be savory with a hint of sweetness from the bean sauce.
Transfer the Twice-Cooked Pork to a serving dish. Serve immediately, ideally with steamed rice to soak up the flavorful sauce. This dish is best enjoyed shared, as is traditional in Chinese home cooking.