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What is Twice-Cooked Pork?
Slices of pork belly cooked twice with fermented bean paste, leeks and peppers.
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Flavor profile
Savory · Spicy · Fermented
Slices of pork belly cooked twice with fermented bean paste, leeks and peppers.
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Key ingredients
Pork belly, Pixian broad bean paste, fermented black beans, garlic leaves or leeks, peppers and aromatics.
This is a food guide, not a recipe. Ingredients and preparation vary between cooks, shops and cities.
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How it is usually made
The pork is first simmered, then sliced and returned to a hot wok with fermented seasonings and vegetables.
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Origin and food culture
Twice-cooked pork is a canonical Sichuan home-style dish. Its Chinese name, huíguōròu, literally describes pork that “returns to the wok” after first being simmered.
The second cooking renders and browns the sliced pork with fermented bean paste and aromatic vegetables; garlic shoots are especially characteristic when in season.