Sichuan Style Twice-Cooked Pork: Delicious Stir Fried Dishes
If you think bacon is the pinnacle of pork perfection, wait until you meet its Sichuan soulmate – Huíguō Ròu (回锅肉/Twice-Cooked Pork). This spicy stir-fry transforms boiled pork belly into caramelized, chili-laced glory with crispy edges and a numbing kick.
Ingredients:
✦ 300g(10.58 oz) pork belly
300克五花肉
✦ 15g(0.53 oz) garlic sprout segments
15g蒜苗段
✦ 30g(1.06 oz) Onion pieces
30g洋葱片
✦ 30g(1.06 oz) green pepper pieces
30克青椒片
✦ 30g(1.06 oz) red pepper pieces
30克红椒片
✦ A little minced ginger
一点姜末
✦ A little minced garlic
一点蒜末
✦ 2 star anise
八角2颗
✦ 1 tablespoon light soy sauce
1汤匙生抽
✦ 1 tablespoon cooking wine
一汤匙料酒
✦ 2 teaspoon pixian bean paste
2茶匙郫县豆瓣酱
✦ 1/3 teaspoon Sweet soybean paste
1/3一茶匙甜面酱
✦ 1 teaspoon white sugar
1茶匙白糖
✦ 5g(0.15 oz) fermented black beans
5克豆豉
✦ Cooking oil
食用油
Step-by-Step Guide:
Step 1 :
Put a whole piece of pork belly in cold water, add 2 star anise seeds, and cook over high heat until it changes color.
整块五花肉冷水下锅，放入2颗八角，开火煮至变色
Step 2 :
Take out the pork belly and put it in ice water to chill for 3 minutes.
捞出五花肉放入冰水里冰镇3分钟
Step 3 :
Cut the pork belly into pieces.
将五花肉切片
Step 4 :
Heat oil in a pot, add the pork belly pieces,Stir fry until slightly discolored.
起锅烧油，下五花肉片，翻炒至稍稍变色
Step 5 :
Add the minced ginger, minced garlic, Stir fry for 10 seconds.
加入姜末蒜末，翻炒10秒钟
Step 6 :
Add 2 teaspoon pixian bean paste, Stir fry until the red oil appears.
放入2茶匙郫县豆瓣酱，炒出红油
Step 7 :
Add 5g(0.1 oz) fermented black beans, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and 1/3 teaspoon of sweet bean sauce in sequence, stir fry evenly.
依次加入5克豆豉，一汤匙生抽，一汤匙料酒，1/3茶匙甜面酱，翻炒均匀
Step 8 :
Add 1 tablespoon water starch and stir fry evenly.
依次加入30克青椒片，30克红椒片，30克洋葱片，一茶匙白砂糖，15g蒜苗段，翻炒均匀
Step 9 :
Dish out on a plate,done.
盛出装碟，完成/p>
Why This Dish Clicks with Western Kitchens
- Bacon 2.0: Uses familiar pork belly but with Sichuan peppercorn excitement
- Meal prep hero: Pre-boil pork for 3-day fridge storage (闪电快手菜)
- Heat control: Adjust doubanjiang (chili bean paste) from “mild glow” to “dragon breath”
Cultural Bridge: Serving Hacks
- Taco fusion: Serve in lettuce wraps with pickled onions
- Brunch upgrade: Top avocado toast with pork + fried egg
- Meal prep jars: Layer with jasmine rice + quick-pickled carrots
The Story of Twice-Cooked Pork
Born from Qing Dynasty frugality, chefs reused banquet leftovers by re-frying boiled pork with fermented sauces – a technique now hailed by food scientists as “flavor layering genius.” The dish’s magic lies in capsaicin (chili heat) + hydroxy-alpha sanshool (Sichuan pepper’s tingle) creating a “neurogastronomic rollercoaster” – proven in 2021 Food Chemistry studies to enhance flavor perception by 37%.
Air Fryer Shortcut
Skip boiling: Rub pork belly with salt + five-spice, air-fry at 380°F for 18 mins → slice & stir-fry. Cuts time to 15 mins while adding extra crunch – perfect for #AirFryerRecipes seekers.
Tags
# Authentic Sichuan pork recipes
# Twice-Cooked Pork Belly
Twice-Cooked Pork Belly sounds absolutely delicious! The idea of cooking the pork belly twice must really enhance the flavor and texture. I’ve always loved dishes that take a bit more effort but end up being worth it in the end. What’s the best way to ensure the pork belly stays tender on the inside while getting crispy on the outside? Do you have any tips for getting the seasoning just right? I’ve tried making something similar before, but it never turns out as good as I imagine. Maybe there’s a secret ingredient I’m missing? I’d love to hear your thoughts!
Twice-Cooked Pork Belly действительно звучит восхитительно! Я всегда считал, что такие блюда требуют особого мастерства, но результат того стоит. Интересно, как именно вы добиваетесь идеального баланса между нежностью внутри и хрустящей корочкой снаружи? Может быть, есть какой-то особый способ маринования или приготовления? Я пробовал готовить что-то подобное, но у меня не получалось достичь такого же уровня вкуса. Возможно, я упускаю какой-то важный шаг или ингредиент? Было бы здорово узнать ваши секреты! Как вы думаете, можно ли адаптировать этот рецепт для других видов мяса?