Hui Guo Rou (Authentic Sichuan Twice-Cooked Pork)
No cabbage! This is the real "Sichuan pot meat"
Description
Completely different from the Japanese 'thinly sliced pork and cabbage sweet miso stir-fry'. In authentic Sichuan, a skin-on pork belly block is boiled first, then sliced (this is the origin of 'Hui Guo' = returning to the wok). It is flash-fried spicy with 'Garlic Leaves (Suan Miao)' and premium Pixian Doubanjiang. The ultimate rice thief.
Restaurants serving Hui Guo Rou (Authentic Sichuan 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)
- Garlic leaves(Suan Miao)
- Pixian Doubanjiang
- Sweet bean sauce
- Fermented black beans(Douchi)
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe & Differences]
- (Pre-boiling: The 'Hui Guo') NO pre-sliced meat. Boil a skin-on pork belly block with scallion, ginger, and Sichuan pepper for 20-
- mins. Chill completely to firm up, then slice thinly.
- (Veg) NO cabbage. Prepare the absolute authentic partner: 'Suan Miao' (Garlic leaves), sliced diagonally.
- (Stir-fry) Heat a little oil, fry the boiled pork slices on low to extract the fat until the meat turns translucent (Ao You). This makes the meat curl into a bowl shape like an ancient oil lamp (Deng Zhan Wo).
- [Flavor Core]: Add premium 'Pixian Doubanjiang', sweet bean sauce, and 'Douchi' (fermented black beans) to bloom red oil and intense aroma.
- Season with soy and a pinch of sugar. Finally, toss in the garlic leaves.
- Flash-fry on high heat and plate immediately before the leaves wilt.
Learn more Spice, substitutes, tips
Key spices
Deep spicy depth of Pixian Doubanjiang and Douchi umami、豆豉の深い旨味
Substitutes at Japanese supermarkets
(Boil a JP pork block, slice, and stir-fry with leeks or garlic chives)
Pairing
White Rice (infinite bowls) / Cold Beer
Trivia
[Trivia] Revered as the 'Head of Sichuan Cuisine'. The Japanese version was born when the legendary chef Chen Kenmin genially localized it, using cabbage because garlic leaves were unavailable, and increasing sweet miso while reducing spice.
Eating tips & etiquette
[Unique Eating] Grab the skin-on pork coated in red-black oil together with the crisp garlic leaves. Bounce them directly on white rice before eating. The sweet pork fat and roasted Doubanjiang aroma soak into the rice, completing an infinite loop of appetite.
Allergen
Pork, Soybeans, Wheat