How to Make Authentic Chinese Twice-Cooked Pork (Hui Guo Rou) & Is It Delicious?

How to Make Authentic Chinese Twice-Cooked Pork (Hui Guo Rou) & Is It Delicious? Twice-Cooked Pork, or “Hui Guo Rou” in Chinese, is a iconic staple of Sichuan cuisine—loved across China for its bold, savory flavor and comforting, home-style charm. It’s a go-to dish for families and restaurants alike, thanks to its simple ingredients and unbeatable taste.

 

To make authentic Hui Guo Rou, start with pork belly: boil it gently until tender (about 20 minutes), then let it cool and slice thinly. Next, stir-fry the pork in a hot wok until crispy, draining excess fat to keep it light. Add minced ginger, garlic, and dried chili peppers for aroma, then the star ingredient—Pixian broad bean paste—which adds deep umami and a rich, salty kick. Toss in fresh garlic shoots or green bell peppers for crunch, and finish with a splash of light soy sauce or rice wine to balance flavors. The “twice-cooked” step is key: boiling softens the pork, while stir-frying crisps it, creating a perfect textural contrast.

 

Is Hui Guo Rou delicious? Absolutely! The crispy-tender pork melts with the bold sauce, while the fresh veggies cut through richness—each bite is a mix of umami, slight heat, and freshness. It’s made to pair with steamed rice; once you try it, you’ll understand why it’s a forever favorite. Simple, hearty, and full of flavor, it’s a dish that feels like home.