Chinese 60 min

Chinese Twice-Cooked Pork (Hui Guo Rou)

Name: Chinese Twice-Cooked Pork (Hui Guo Rou)
Total time: 60 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs pork belly, in one piece; 2 cups water; 3 slices ginger; 2 stalks green onion; 2 tablespoons Shaoxing rice wine; 1 tablespoon doubanjiang; 2 tablespoons tianmian sauce (sweet bean paste); 1 tablespoon soy sauce; 1 tablespoon sugar; 3 cloves garlic, sliced; 1 green bell pepper and 1 red bell pepper, cut into 1-inch pieces; 4 dried red chilies; 2 tablespoons vegetable oil

high-proteindairy-freespicycomfort-food

Ingredientsfor 2

540

Cal

26g

Protein

18g

Carbs

40g

Fat

11.5 lbs pork belly, in one piece
22 cups water
33 slices ginger
42 stalks green onion
52 tablespoons Shaoxing rice wine
61 tablespoon doubanjiang
72 tablespoons tianmian sauce (sweet bean paste)
81 tablespoon soy sauce
91 tablespoon sugar
103 cloves garlic, sliced
111 green bell pepper and 1 red bell pepper, cut into 1-inch pieces
124 dried red chilies
132 tablespoons vegetable oil

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Instructions

1
First cook: place whole pork belly in a pot with water, ginger, green onion, and Shaoxing wine. Bring to a boil, reduce heat, and simmer 30 minutes until just cooked through. Remove and cool completely in the refrigerator — the cold firms the fat so it slices cleanly.
2
Slice cold pork belly into 1/4-inch thick pieces. The slices should show the distinct layers of fat and meat. The 'twice-cooked' refers to this initial poaching followed by stir-frying.
3
Heat wok over medium-high heat until smoking. Lay pork belly slices in a single layer — no oil needed. Cook 2 minutes until the fat begins to render and the edges curl. The fat will render out; push pork to the side and drain most of the rendered fat.
4
Add doubanjiang and stir-fry 1 minute in the residual fat. Add garlic, dried chilies, and bell peppers. Stir-fry together 2 minutes.
5
Add tianmian sauce, soy sauce, and sugar. Toss everything to coat. Cook 2 more minutes until peppers are tender-crisp and the sauce glazes the pork. Serve over steamed rice.