Hui Guo Rou (Authentic Twice-Cooked Pork)
No cabbage! Authentic Whisker Roll with Reversed Pork
Description
Japanese 'cabbage and thin pork in sweet miso' was adapted for Japan. Authentic Sichuan Hui Guo Rou strictly uses only 'skin-on pork belly blocks' and 'Suan Miao' (garlic sprouts), fried bright red with Pixian Doubanjiang.
Restaurants serving Hui Guo Rou (Authentic Twice-Cooked Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on Pork Belly block
- Suan Miao(Garlic sprouts)
- Pixian Doubanjiang
- Sweet bean sauce
- Douchi(Fermented black beans)
Instructions
- [Authentic Recipe]
- Boil a skin-on pork belly block with scallion, ginger, Sichuan pepper for
- mins until cooked.
- Remove and cool (this returning to the wok is the origin of 'Twice-Cooked'), then slice thickly.
- Diagonally chop the co-star: 'Suan Miao' (green garlic sprouts).
- Heat oil in a wok, fry the pork on low to render out the fat to the absolute limit. The proof of authenticity is when the pork slices curl up like 'little bowls' (Deng Zhan Wo).
- Push meat aside; fry Pixian Doubanjiang, sweet bean sauce, and fermented black beans (Douchi) to bleed the red oil.
- Toss meat in the sauce, add garlic sprouts, and flash-fry on high.
Learn more Spice, substitutes, tips
Key spices
Pixian Doubanjiang、Intense aroma of garlic sprouts
Substitutes at Japanese supermarkets
Japanese Hui Guo Rou (uses cabbage, completely diff flavor)
Pairing
White Rice(Endless pairing)
Trivia
[Trivia] 'Completely different' from Japanese-Chinese food. Order this at a Gachi-Chuka spot, and first-timers are shocked to receive a bright red, oily meat dish containing absolutely zero cabbage.
Eating tips & etiquette
[Unique Eating] Chew the 'chewy' gelatin of the pig skin, the 'crispy' rendered lean meat, and the 'crunchy' sauce-soaked garlic sprouts all at the same time.
Allergen
Pork, Wheat, Soybeans