Sichuan stir-fried pork belly with fermented black beans
Twice Cooked Pork
Twice Cooked Pork
40 minMedium
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Twice Cooked Pork
Sichuan stir-fried pork belly with fermented black beans
Tender pork belly is first simmered, then sliced and stir-fried until the edges curl and crisp. Hui guo rou is the quintessential Sichuan home-cooking dish with deep savory-spicy flavor.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Hui guo rou literally means return-to-the-pot meat. The double-cooking technique produces pork that is tender inside with beautifully caramelized, slightly chewy edges.
Ingredients
- 1 lb pork belly, skin on
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 2 leeks, sliced diagonally
- 1 green bell pepper, cut into squares
- 1 tbsp soy sauce
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Simmer pork belly in water with ginger and scallions for 20 minutes. Remove, cool, and slice into thin pieces.
- 2
Heat a dry wok over high heat. Add pork slices and stir-fry until edges curl and fat renders, about 3 minutes.
- 3
Push pork to one side, add doubanjiang and fermented black beans. Stir-fry until oil turns red.
- 4
Add leeks and green pepper, toss everything together. Season with soy sauce and a pinch of sugar.
- 5
Stir-fry for 1 more minute until vegetables are just wilted. Serve hot with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyThick-sliced bacon
Already fatty and flavorful, skip the initial simmer
DoubanjiangGochujang
Korean chili paste works as a spicy-sweet alternative
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Chill the boiled pork belly briefly in the fridge for easier, thinner slicing.
Do not overcook the leeks; they should be barely softened to retain their mild sweetness.
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Stir-fry in a hot wok for 2 minutes to re-crisp the pork edges.
Nutrition Facts
Per serving (70mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates28g
Fat12g
Fiber690mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pork shoulder instead?
- Yes, though the dish is traditionally made with fatty pork belly for best texture.
- What are fermented black beans?
- Salted and fermented soybeans that add deep umami. Find them at Asian grocery stores.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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