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Twice Cooked Pork Belly (Video)

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.

Chinese Twice Cooked Pork Belly.
Chinese Twice Cooked Pork Belly

Prep Time: 5 mins Cook Time: 15-20 mins


  • 200g pork belly (best with skin on)
  • 1 tbsp oil
  • salt (optional)
  • ½ tsp sugar
  • 1 tbsp light soy sauce
  • 1 tsp Chinese chilli bean paste (豆瓣酱)
  • leek, cut to one inch long
  • 2 garlic cloves

Method for Chinese Twice Cooked Pork Belly

Chinese Twice Cooked Pork Belly Method


  • slice leek into the thin threads
  • chop garlic cloves


  • boil water and add bellies to cook about 5 minutes.
  • take the cooked bellies out and cut the meat into thin slices.
  • Heat the frying pan until it is very hot. Add oil and wait till high heat.
  • Add chopped garlic and chilli bean paste to fry till fragrent.
  • Add the sliced pork bellies to fry. How long you fry depending on whether you want it to be crispy.
  • Add sugar and light soy sauce. Add salt if you prefer. But normally it is no need if you add chilli bean paste which can be salty enough.
  • Fry bellies for about 3-5 minutes. Add the sliced leek (or green chilli), fry about 3 minutes. Done.


  • The time to fry the belly slices depends on what you prefer. If you prefer the belly to be bit crispy, you may fry it bit longer.
  • Frying chilli bean paste at beginning can bring a special flavour to the dish. But if you don't have this chilli bean paste, using soy sauce is fine.

You 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 updates.

(Posted 31/05/12; Update: 18/10/15)

Hope you like this Chinese twice cooked pork belly dish. You may like more Chinese Meat Recipes  from this site:

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