How to make Twice-Cooked Pork

Why cooks start here

Twice-Cooked Pork is cooked the way Sichuan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.