Twice-Cooked Pork (Huí Guō Ròu) Recipe — Authentic Sichuan Style

If you love bold flavors and quick dinners, Twice Cooked Pork might become your new best friend.

In China’s Sichuan Province, this dish is as well known as mapo tofu or red-braised pork.

The Chinese name is huí guō ròu, which literally means “returned-to-the-wok pork.”

The pork belly is cooked twice: first simmered gently to make it tender, then seared at high heat to crisp the edges and concentrate the flavor.

The first cook makes the meat tender; the second adds texture, rendering fat and leaving juicy, slightly crisp slices.

The backbone of the sauce is chili bean paste—doubanjiang—which provides savory depth, fermented umami, and balanced heat. You can find it at Asian markets or many larger groceries.

Doubanjiang is made from broad beans, soybeans, red chilies, and a touch of wheat for fermentation. It gives the dish a smoky, savory base with enough spice to stand out without overwhelming the pork.

Traditional Sichuan kitchens use very hot woks to toss thin pork slices with green onions, garlic sprouts, and fresh chilies. At home, a heavy frying pan works great—just keep the heat high and move quickly.

I prefer a neutral high-smoke-point oil like peanut oil for stir-frying. Use a small amount and stir fast so the sauce clings to every slice and vegetable, creating a salty, smoky, slightly sweet glaze.

Despite its restaurant-worthy flavor, this dish comes together fast—about 35 minutes from start to finish—so it’s perfect for busy weeknights.

Let’s make Twice Cooked Pork!

1. Two-step cooking method
   Parboiling removes impurities and tenderizes the lean meat; the quick, high-heat second cook crisps the fat and concentrates flavor.
2. Bold Sichuan sauce
   Doubanjiang, light and dark soy, and a touch of oyster sauce form a smoky, spicy glaze that coats every slice without long cook times.
3. Simple ingredients, easy prep
   Pork belly, doubanjiang, soy sauces and fresh vegetables are all you need. Prep is straightforward and the dish cooks quickly.

• Pork belly
• Sliced ginger
• Shaoxing wine
• Cooking oil
• Leek (white and green parts separated)
• Minced garlic
• Red chilies
• Spicy fermented broad bean paste (doubanjiang)
• Oyster sauce
• Dark soy sauce
• Salt

Parboil the pork belly:

1. Place the pork belly, sliced ginger and Shaoxing wine in a pot. Add enough water to cover the meat.
2. Bring to a boil, then simmer about 15 minutes or until a chopstick pierces the pork easily.
3. Transfer the pork to an ice-cold water bath to stop cooking and firm it up.
4. When cool, slice the pork thinly and set aside.

Cook the Twice-Cooked Pork:

1. Heat cooking oil in a pan over medium-high heat.
2. Sauté minced garlic, sliced red chilies and the white parts of the leek until fragrant and softened, about 1–2 minutes.
3. Add the sliced pork belly and stir-fry until the edges start to brown, roughly 2 minutes.
4. Stir in doubanjiang, oyster sauce, dark soy sauce and a pinch of salt. Toss until the pork is evenly coated and cook another 1–2 minutes.
5. Add the green parts of the leek, toss briefly, then remove from heat.

Garnish and serve:

1. Sprinkle with toasted sesame seeds if desired and serve immediately with steamed rice.

WHAT KIND OF PORK DO I USE?

Use pork belly. The combination of fat and lean meat gives the classic texture: tender inside, slightly crisp on the edges. Other cuts will change the character of the dish.

IS THIS SPICY?

Yes, it has a spicy profile, but you control the heat. Doubanjiang brings heat and umami; fresh chilies add brightness. Choose a milder doubanjiang or omit fresh chilies if you prefer less spice.

CAN THIS BE MADE AHEAD?

Yes. You can complete the parboil step and refrigerate the cooked pork belly up to 24 hours. Slice and quickly stir-fry when ready. The dish is best served right away, though leftovers reheat well in a skillet to revive some crispness.

ANY ADDITIONS?

There are lots of tasty variations—here are a few ideas:

• Green or Anaheim peppers for color
• Black bean or black bean sauce to deepen umami
• A splash of rice or apple cider vinegar for brightness
• Hoisin or sweet bean sauce to add sweetness
• Ginger slivers or extra garlic sprouts for aromatic lift
• Extra chili oil or Sichuan peppercorns for more heat and numbing spice

ANY SUBSTITUTIONS?

If you need swaps: use light soy plus a pinch of sugar instead of oyster sauce, dry sherry for Shaoxing wine, green onions for leek, or leaner pork shoulder if you want less fat. If doubanjiang is unavailable, a mixture of hoisin and chili flakes can stand in, though the flavor will differ.

ROOM TEMPERATURE: Do not leave cooked pork out more than 2 hours.

REFRIGERATOR: Store leftovers in a shallow, covered container for up to 3 days. Reheat gently with a splash of water in a skillet to avoid drying.

FREEZER: Freeze in a sealed bag for up to 1 month. Thaw overnight in the fridge and re-sear over high heat to restore some crispiness.

Twice Cooked Pork balances crisp edges and a tender center with a savory, slightly spicy Sichuan sauce. Serve it over steamed rice and you’ll understand why this classic has become beloved beyond its region of origin.

Learn more about the author, Dana DeVolk, on the About page.

Round out your meal with a simple side like steamed vegetables or fried rice to complement the rich, savory pork.