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Authentic Twice-Cooked Pork (Hui Guo Rou)

Cost $12, save $8

Source: Recommended by CookGo

  • 40 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Meat

    • 🐖 150g pork belly block

  • Vegetables

    • 🥬 150g cabbage
    • 🌱 50g chives
    • 🧅 82.5g green onion
    • 🧄 1 clove garlic

  • Cooking Oils

    • 1 tbsp salad oil
    • sufficient salad oil for blanching

  • Seasonings

    • 1 tbsp Shaoxing wine
    • 1/2 tbsp soy sauce
    • 1 tsp doubanjiang
    • 1 tbsp tianmianjiang

STEPS

1

Place pork belly in a pot, add enough water to cover, and heat over medium-high heat. Skim off scum, cover, and simmer on low for 10 minutes. Remove and let cool, then slice into 5mm thick pieces.

2

Cut cabbage into bite-sized pieces, chives into 4cm lengths, green onion into 1cm diagonal slices, and mince garlic after removing its core.

3

Heat 2cm of salad oil in a frying pan to 180°C. Quickly blanch cabbage, chives, and green onion for about 10 seconds until vibrant, then drain excess oil.

4

Remove excess oil from the pan, add 1 tbsp salad oil, and heat over medium. Stir-fry pork belly until browned, then add garlic and seasonings (doubanjiang and tianmianjiang), mixing well.

5

Add the blanched vegetables to the pan, stir-fry until well combined, then add Shaoxing wine and soy sauce. Mix thoroughly and serve.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 20g
    Carbs
  • 30g
    Fats

💡 Tips

Use fresh pork belly for optimal flavor and texture.Blanching vegetables briefly retains their crunch and color.Adjust the amount of doubanjiang for desired spiciness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.