China

Hui Guo Rou

Name: Hui Guo Rou
Total time: 45 min
Yield: 3
Cuisine: China
Ingredients: 500 g Pork belly, in one piece; 2 tbsp Doubanjiang (bean paste); 2 stalks Leek & spring onion; some of each Garlic & ginger; 1 tbsp Sweet bean sauce (tianmianjiang); 1 tbsp each Shaoxing wine & soy sauce

Twice-cooked pork belly from Sichuan

Hui guo rou – “meat returned to the pot” – is a cornerstone of Sichuan cooking. The pork belly is first boiled, then stir-fried until crisp.

With doubanjiang fermented bean paste and leek it becomes a savoury, spicy dish found at nearly every family meal in Chengdu.

Servings3

Time45 min

LevelMedium

Ingredients

Pork belly, in one piece500 g
Doubanjiang (bean paste)2 tbsp
Leek & spring onion2 stalks
Garlic & gingersome of each
Sweet bean sauce (tianmianjiang)1 tbsp
Shaoxing wine & soy sauce1 tbsp each

★ = available authentic in the Asia Boutique

Preparation

Boil the pork belly with ginger for 25 min until tender, let cool.
Slice into thin pieces.
Stir-fry in a dry wok until crisp, rendering the fat.
Stir in doubanjiang and bean sauce until fragrant.
Add leek, season with wine and soy, toss briefly.

Make it original

Doubanjiang and tianmianjiang are the heart of this Sichuan classic – available in the Asia Boutique.

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