HUIGUOROU RECIPES

Name: Twice Cooked Pork (Sichuan Hui Guo Rou Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Chinese
Ingredients: 400 g Pork Belly; 50 g Chili; 100 g Leek (or Scallion); 1 pcs Green Capsicum; 1 pcs Yellow Capsicum; 1 head Garlic; 50 g Ginger; 2 tbsp Chili Douban Sauce; 1/2 tbsp Douchi; 1 tsp Soy Sauce; 3 tbsp Cooking Oil; to taste Salt; to taste Sugar

TWICE COOKED PORK - HUI GUO ROU RECIPE - 3THANWONG

Twice Cooked Pork - Hui Guo Rou Recipe - 3thanWong image

Delicious stir-fried pork belly, full of flavor! Be sure to use good quality pork belly, I selecting pork belly that consists of 50% meat and 50% fats for the best outcome!

Provided by Ethan Wong

Categories Main Course Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 13

Ingredients

400 g Pork Belly
50 g Chili
100 g Leek (or Scallion)
1 pcs Green Capsicum
1 pcs Yellow Capsicum
1 head Garlic
50 g Ginger
2 tbsp Chili Douban Sauce
1/2 tbsp Douchi
1 tsp Soy Sauce
3 tbsp Cooking Oil
to taste Salt
to taste Sugar

Steps:

Preparation
Pre-cooking the Pork Belly
Stir-Frying

Nutrition Facts : Calories 936 kcal, CarbohydrateContent 17 g, ProteinContent 15 g, FatContent 89 g, SaturatedFatContent 27 g, CholesterolContent 96 mg, SodiumContent 267 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FOOD

Twice Cooked Pork–Szechuan Pork Stir Fry | China Sichuan Food image

Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.

Provided by Elaine

Categories Main Course

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 12

Ingredients

300 g pork belly
1 green onion
4-5 Sichuan peppercorn ( , optional)
1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
2 long red chili peppers
1 teaspoon cooking oil
1 inch scallion stalk ( , cut into small pieces)
1/2 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
1 tablespoon broad bean paste: doubanjiang
2 teaspoon dou-chi: fermented black beans
1 teaspoons light soy sauce

Steps:

Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to loose oil and slightly brown.
Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place doubanjiang and dou-chi, fry for another half minute. Return pork slices and give a big stir fry to combine well.
Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
Serve with steamed rice.

Nutrition Facts : Calories 833 kcal, CarbohydrateContent 4 g, ProteinContent 14 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 108 mg, SodiumContent 52 mg, ServingSize 1 serving

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