Twice-cooked pork
Pork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.
What makes it twice-cooked pork
- Pork belly, boiled first, then sliced thin.
- Fried until the fat runs and the slices curl.
- Chilli bean paste, sweet bean paste and fermented black beans, with green garlic or leeks.
Where it comes from
Huíguōròu means 'back-in-the-pot meat'. It's often said to come from ancestral offerings: pork boiled whole for the ritual, then sliced and cooked again for the family to eat. It's often called the most Sichuanese of home dishes.
Be the first here
Start your own twice-cooked porkNo one here has made twice-cooked pork yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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