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Twice-cooked pork

Boiled, sliced, then fried again with bean paste until the edges curl.

Twice-cooked pork
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make twice-cooked pork

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Hui guo rou

45 minutes · serves 3 · Medium

What you need

  • 400g pork belly, in one piece
  • 2 spring onions
  • Thumb of ginger
  • 2 tbsp doubanjiang
  • 1 tbsp fermented black beans, rinsed
  • 1 leek, sliced on the angle
  • 2 green peppers, in squares
  • 1 tsp sugar
  • 1 tbsp soy sauce

What you do

  1. 1Simmer the belly whole with the spring onion and ginger for 25 minutes. Cool it completely — ideally in the fridge.
  2. 2Slice it as thinly as you possibly can.
  3. 3Dry-fry the slices in a hot wok until the fat runs out and the edges curl and brown.
  4. 4Push them aside, fry the doubanjiang and black beans in the rendered fat until the oil turns red.
  5. 5Leek and peppers in, sugar and soy, toss hard for a minute. The vegetables should still snap.

From leftover roast pork

15 minutes · serves 2 · Very easy

What you need

  • Cold roast pork, sliced thin
  • Doubanjiang
  • Leek
  • Green pepper
  • Soy sauce
  • Sugar

What you do

  1. 1Fry the cold slices hard until they crisp at the edges.
  2. 2Bean paste, then vegetables, then soy and sugar. Two minutes total.