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–+ servings

Twice Cooked Pork (Sichuan Hui Guo Rou Recipe)

Twice Cooked pork

Recipe by Ethan Wong

Visit 3thanwong.com for more

Notes

Tips

  1. Adding a little sugar during the boiling process would slightly improve the texture of the pork fats.
  2. If you are inexperienced with stir-frying, as stir-frying is a quick-cooking method, do switch off the fire or switch to low heat from time to time to prevent overheating that would result in a burn.
  3. Since no water is added, during stir-frying, make sure your spatula goes all the way down and kinda like scrap the bottom on each stirring to prevent any ingredients from sticking at the pan/wok that would easily cause a burn.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Chinese
Difficulty Medium
Servings 3 people

Ingredients
 
 

  • 400 g Pork Belly
  • 50 g Chili
  • 100 g Leek (or Scallion)
  • 1 pcs Green Capsicum
  • 1 pcs Yellow Capsicum
  • 1 head Garlic
  • 50 g Ginger
  • 2 tbsp Chili Douban Sauce
  • 1/2 tbsp Douchi
  • 1 tsp Soy Sauce
  • 3 tbsp Cooking Oil
  • to taste Salt
  • to taste Sugar

Instructions
 

Preparation

  • Cut capsicum, chili, and leek into bite-size.
  • Peel and crush the garlic.
  • Clean and crush the ginger.

Pre-cooking the Pork Belly

  • Blanch pork belly in a pot of boiling water, with added ginger, 1 tbsp salt, and 1 tbsp sugar.
  • Blanch until the pork belly is cooked.
  • Remove pork belly from hot water and soak in the cold bath until you can handle the pork belly with your hands.
  • Strain pork belly and slice thinly, about 3-4mm per slices.

Stir-Frying

  • Preheat 3 tbsp of cooking oil in a pan or wok.
  • Add crushed garlic, chili douban sauce, and douchi. Roughly stir fry to aromatic fragrant.
  • Add pre-cooked pork belly and continue stir-frying until all the sauces have mixed well with the pork belly.
  • Switch off the fire and add 1 tsp of soy sauce and then roughly stir-fry.
  • Add red chili, yellow and green capsicums, and leek to the pork.
  • Stir fry at high heat until the pork. capsicum and chili start to crisp.
  • Switch off the fire and adjust the flavor at this step if necessary with salt or sugar.
  • Remove from heat and serve on a plate.

Nutrition

Calories : 936kcalCarbohydrates : 17gProtein : 15gFat : 89gSaturated Fat : 27gCholesterol : 96mgSodium : 267mgPotassium : 467mgFiber : 2gSugar : 3gVitamin A : 714IUVitamin C : 33mgCalcium : 43mgIron : 2mg
Allergy : Meat, Soy
*These Nutritional Values have not been evaluated by the Food and Drug Administration