Twice Cooked Pork (Hui Guo Rou)

Twice cooked pork
Chikei Yung / Getty Images
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 2 to 4 servings
Ratings (5)

Pork is first boiled, then stir-fried in this Szechuan dish. Feel free to add a bit of the seasoned pork boiling water to the vegetables during stir-frying.

What You'll Need

  • 3/4 pound lean pork
  • 1 large saucepan water for boiling pork
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 Slices ginger
  • 1 Leek
  • 1 Small red bell pepper
  • 2 tablespoons oil for stir-frying
  • 1 tablespoon chile paste or chile paste with garlic
  • 2 tablespoons sweet bean paste (available in Asian markets)
  • 1 tablespoon dark soy sauce

How to Make It

  1. In a large saucepan, add enough water to cover the pork and bring to a boil. Add the rice wine or sherry and ginger. Cook the pork in the boiling water for 20 minutes. Remove. Allow the pork to cool, and cut across the grain into very thin slices about 2-inches long.
  2. While the pork is boiling, prepare the vegetables. Cut the leek into chunks. Cut the red bell pepper in half, remove the seeds, and cut into chunks.
  1. Heat a wok or heavy frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chopped leek. Cook for 1 minute, then add the red bell pepper.
  2. Push the vegetables to the side and add the chile paste in the middle. Heat briefly, then add the sweet bean paste, soy sauce, and the pork slices. Mix all the ingredients together. Season with extra salt or granulated sugar if desired. Cook for another 1 to 2 minutes to make everything is heated through. Serve hot.