World Flavors Cookbook

Twice-Cooked Pork (Hui Guo Rou)

Sichuan classic of sliced pork belly first boiled, then stir-fried with chili bean paste and leeks.

Cuisine: China

Ingredients

• 400g pork belly block
• 2 large leeks, sliced diagonally
• 2 tbsp Pixian chili bean paste (Doubanjiang)
• 1 tbsp fermented black beans (Douchi)
• 1 tbsp sweet bean sauce (Tianmianjiang)
• Ginger, garlic, sugar

Instructions

1. Boil the pork belly block with ginger and wine until 80% cooked. Cool and slice into thin pieces.
2. Stir-fry pork slices in a dry wok until they curl (forming "lantern shapes").
3. Push pork aside, add doubanjiang, douchi, and tianmianjiang. Sauté until fragrant.
4. Add garlic, ginger, and leeks. Stir-fry quickly until leeks are wilted.
5. Serve hot with rice.