Sichuan Twice-Cooked Pork – Authentic Hui Guo Rou Recipe

Sichuan Twice-Cooked Pork - Authentic Hui Guo Rou Recipe

Discover the irresistible flavors of Sichuan cuisine with this authentic Sichuan twice-cooked pork recipe. Also known as double-cooked pork, this dish showcases the perfect balance of savory, spicy, and umami flavors that will transport your taste buds straight to China.

Twice-cooked pork is a culinary masterpiece that transforms humble pork belly into a dish fit for royalty. The secret lies in the two-stage cooking process that results in tender meat, crispy skin, and an explosion of flavors.

In the first stage, we gently simmer the pork belly until it’s perfectly cooked. After cooling and firming up in the refrigerator, we slice it into thin, impressive pieces that showcase the beautiful layers of meat, fat, and skin.

The magic happens in the second stage when we stir-fry these slices until they’re brown, crispy, and irresistible. The addition of fermented black beans, chili bean paste, and sweet bean paste creates a flavor profile that’s uniquely Sichuan – bold, spicy, and utterly delicious.

While traditionally prepared with tender Chinese leeks, this recipe adapts beautifully with ramps or green onions, making it accessible for home cooks worldwide. The star of the show remains the succulent, crispy pork belly that will have your guests begging for seconds.

Get ready to impress your friends and family with this restaurant-quality dish that’s surprisingly easy to make at home. Let’s dive into the world of Sichuan flavors!


  • 12 ounces (340g) pork belly, skin-on preferred
  • 2 tablespoons (30ml) neutral cooking oil or lard
  • 1 1/2 to 2 tablespoons (22-30ml) chili bean paste (doubanjiang)
  • 2 teaspoons (10ml) sweet bean paste (tian mi jiang)
  • 2 teaspoons fermented black beans or 1 tablespoon fermented black bean paste (about 20g)
  • 1 teaspoon (5ml) dark soy sauce
  • 1 teaspoon (5g) granulated sugar
  • 6 baby leeks (330g), 12 ramps (200g), or 12 green onions (160g), sliced diagonally into 2-inch segments
  • One 1-inch piece fresh ginger

Let’s Cook!

  1. Start by bringing a large pot of water to a boil. Gently place the pork belly in the water and let it simmer for about 25 minutes, or until just cooked through. Remove the pork from the water and set aside to cool. Pro tip: Save the cooking water for stock, or discard if not needed. Once cooled, refrigerate the pork belly for about an hour to firm up the flesh.
  2. Once chilled, it’s time to showcase your knife skills! Slice the pork belly into thin, 1/4-inch-thick rectangles. These delicate slices will crisp up beautifully in the wok.
  3. Heat your wok over medium-high heat and add the oil or lard. Once it’s shimmering, add the pork slices and stir-fry for about 2 minutes. You’re looking for rendered fat and beautifully browned, crispy skin. Push the pork to one side of the wok and add the chili bean paste. Stir-fry until the oil turns a vibrant red, then introduce the sweet bean paste and black beans. Give everything a quick stir, then mix in the soy sauce and sugar for that perfect balance of flavors.
  4. Now for the finishing touch! Toss in your chosen alliums (leeks, ramps, or green onions) along with the ginger. Stir-fry for 30 seconds to 1 minute, just until they’re cooked but still retain a slight crunch. Serve your masterpiece immediately and watch as your guests marvel at your culinary prowess!

You may also like: