This twice cooked pork belly dish is a very traditional and popular Chinese home cooking dish which I learnt from my parents. In Chinese it is called “Hui Guo Rou”, (回锅肉) , meaning the meat to be returned to the wok (to be cooked twice).
We usually use the pork belly for this dish, because belly
has some fat but tastes much better than the lean meat. Plus, we like the belly with skin on. I was very disappointed when I saw some pork belly sold in the UK have the skin removed, disappointed.
Scoll down to see the video from my father's cooking, in which he cooked pork belly with green chillies.
Here is my version of his recipe. For me, the MUST have ingredients are: garlic (either leaf or cloves), sugar, soy sauce, chilli bean paste. But I saw my aunty in Sichuan cooking this dish, she did not use garlic instead using ginger. So you may try different ingredients to see what you like.
The bellies are first boiled then cut into thin slices. Afterwards, the sliced bellies are fried. The cooked bellies can be served alone or cooked with other vegetables.
Prep Time: 5 mins Cook Time: 15-20 mins
can watch the cooking video for this dish, which is also posted on my
Youtube channel. It is one of the top viewed videos in my channel. You may subscribe to my channel to get the regular
Like this recipe and want to share it with friend in a special way? You may check the recipe postcard I made, which is now available on Zazzle.
(Posted 31/05/12; Update: 04/02/17)
Hope you like this Chinese twice cooked pork belly dish. You may like more Chinese Meat Recipes from this site: