Sichuan Cuisine · tested Chinese home cooking
Twice-Cooked Pork Recipe
回锅肉 Huíguō Ròu
A Sichuan classic literally meaning 'meat returned to the wok.' Pork belly is first boiled, then sliced and stir-fried with leeks and doubanjiang in a magical transformation that creates crispy edges and incredible flavor. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 14 oz pork belly (whole piece)
- 3 leeks or Chinese leeks, cut into 2-inch pieces
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp sweet bean sauce (tianmianjiang)
- 1 tsp sugar
- 3 cloves garlic, sliced
- 1 1-inch piece fresh ginger, sliced
- 1 tbsp Shaoxing wine
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- For boiling: 2 slices ginger, 1 tbsp Shaoxing wine
Step-by-step instructions
Step 1
Place pork belly in a pot of cold water with ginger…
Place pork belly in a pot of cold water with ginger and shaoxing wine. Bring to a boil, then simmer for 20 minutes until cooked through.
Step 2
Remove pork and let cool
Remove pork and let cool. Slice into thin pieces about 3mm thick.
Step 3
Heat oil in a wok over medium heat
Heat oil in a wok over medium heat. Add pork slices and cook until they start to curl and edges turn golden and crispy.
Step 4
Push pork to one side
Push pork to one side. Add doubanjiang to the oil and stir-fry for 30 seconds until fragrant and oil turns red.
Step 5
Add garlic, ginger, sweet bean sauce, sugar, and…
Add garlic, ginger, sweet bean sauce, sugar, and shaoxing wine. Stir-fry for 1 minute to combine flavors.
Step 6
Add leeks and stir-fry for 1-2 minutes until just…
Add leeks and stir-fry for 1-2 minutes until just wilted but still bright green. Serve immediately.
Cook’s notes
- Boil the pork a day ahead and refrigerate – it slices much easier when cold
- The key is cooking the pork slices long enough to render fat and create crispy edges
- Doubanjiang is salty, so taste before adding extra salt
- Serve with steamed rice – the sauce is incredibly flavorful
Common questions
Can I make Twice-Cooked Pork less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.