Twice Cooked Pork – Hui Guo Rou Recipe

by | Last updated Feb 12, 2021 | Chinese Recipe, Pork Recipe, Recipe, Sichuan Recipe

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Twice Cooked Pork, or hui guo rou (回锅肉), is a Sichuan stir-fried pork belly slices with broad bean paste, scallions, or leek, sometimes cabbage is added with bell peppers. This Sichuanese Twice Cooked Pork is another pungent dish packed with punch, that will keep you asking for more!

Twice Cooked pork

Why called Twice Cooked Pork?

This is relevant to the cooking process, first, the pork belly is blanched in water added with ginger. Then the meat is soaked in a cold bath to firm up the texture before cutting into slices. The pork is then stir-fried, hence the name, twice cooked pork.


Key Ingredients

Here are the ingredients of my choice;

    • Pork – I recommend using pork belly, as this is also the part that is often used in most of the restaurants that I had visited in China. There are some that used lean pork meat, but they don’t fare as good as pork belly.
      pork belly


    • Dou Ban Sauce – A type of fermented broad bean paste, Lee Kum Kee brand is widely available in many supermarkets.
      dou ban sauce


  • Dou Chi – Another type of fermented black bean, salty, and nutty flavor.

Author have a say…

Twice Cooked Pork known to some as double-cooked pork, a Sichuan delicacy. Most of Sichuan dishes are packed with intense hotness due to the amount of chili used. This boiled pork and then stir-fried dish are least hot compared to most of the other Sichuan dishes. To further reduce the heat of the chili, I substituted the regular green chili with green capsicum. It is a dish packed with flavors of the soybean’s aromatic. I literally fell in love with this Sichuan delicacy as soon as I tried it. Here is my version of Sichuan Hui Guo Rou – Twice Cooked Pork!

Source  :  Wiki

Twice Cooked Pork (Sichuan Hui Guo Rou Recipe)

Twice Cooked pork
Ethan Wong
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5 from 1 vote

Delicious stir-fried pork belly, full of flavor! Be sure to use good quality pork belly, I selecting pork belly that consists of 50% meat and 50% fats for the best outcome!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Chinese
Difficulty Medium
Servings 3 people


  • 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
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  • 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.


  • 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.




  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.


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
Keyword Double Cooked Pork, Hui guo rou, pork, Pork Belly, Pork Belly Recipe, Twice Cooked Pork

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  1. vinita

    Thank you for this simple recipe. Will try with chicken.

    • Ethan Wong

      Hi Vinita, yes could definitely go with chicken. But i think the step would be different, due the meat texture. Here is the procedure I suggest for chicken.
      1. using whole chicken or drumstick & thigh. Avoid using only Chicken breast, they tend to be too dry due to stir frying will incorporate high temperature cooking process.
      2. chop into pieces and lightly marinate with some salt.
      3. Instead of boiling, simmer the chicken at low temperature. (Remember to season the water)
      4. Follow the cooking process in the videos!

      Tips for you:
      1. Chicken meat tend to dry out very quickly, the drier the meat is the more harder its get.
      2. To avoid that, low temperature will delay the drying process (hence, simmering) and during stir frying (high temperature), do it as quick as possible. So only the outer layer is fried to crisps.

      Hope this helps!

  2. vinita

    Thank you for advice. Noted.


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