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Twice Cooked Pork (Huí Guō Ròu)

Huí Guō Ròu (回锅肉) literally means "meat returned to pot". The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and doubanjiang.
Course Entree
Cuisine Chinese
Level Intermediate
Main Ingredient Pork
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
Calories 646kcal

Ingredients

  • 320 grams pork belly
  • 1 tablespoon Tianmianjiang (sweet wheat bean paste)
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon vegetable oil
  • ½ inch fresh ginger (peeled and thinly julienned)
  • 2 teaspoons doubanjiang (chili bean paste)
  • 75 grams garlic scapes (trimmed and chopped into 2-inch pieces)
  • 1 bunch scallions (trimmed and chopped into 2 in. pieces)
Grams + US Cups - US Standard

Instructions

  • Put the 320 grams pork belly in a pot that it barely fits in. Add cold water until the pork is completely submerged. Remove the pork, then bring the pot of water to a boil. Add the pork, cover and simmer over medium low heat for 20 minutes.
    320 grams pork belly
  • Remove the pork from the liquid, wrap it in foil and then place it in the refrigerator for 3-4 hours. This solidifies the fat, making it easy to slice. You can skim the liquid and use it as a soup base for another dish, or just pour it out.
  • Once the pork is chilled use a sharp knife to slice it into ⅛" (3mm) thick slices.
  • In a small bowl, combine the 1 tablespoon Tianmianjiang, 1 tablespoon Shaoxing wine, 1 teaspoon soy sauce and 1 teaspoon granulated sugar.
    1 tablespoon Tianmianjiang, 1 tablespoon Shaoxing wine, 1 teaspoon soy sauce, 1 teaspoon granulated sugar
  • Heat a wok or large sauté pan over high heat until very hot. Add the 1 teaspoon vegetable oil, then add the sliced pork belly. Stir-fry until the pork has started to crisp around the edges.
    1 teaspoon vegetable oil
  • Drain off the excess oil and then push the pork to the edges of the pan. Add the ½ inch fresh ginger and 2 teaspoons doubanjiang. Fry until the chili sauce is fragrant (10-15 seconds).
    ½ inch fresh ginger, 2 teaspoons doubanjiang
  • Add the 75 grams garlic scapes and stir-fry with the pork until the garlic sprouts are cooked through.
    75 grams garlic scapes
  • Add the bowl of sauce along with the 1 bunch scallions and stir-fry until all the liquid has evaporated.
    1 bunch scallions

Nutrition

Calories: 646kcal | Carbohydrates: 17g | Protein: 13g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 282mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg