{"id":"recipe_00be3e2fd1","slug":"twice-cooked-pork-hui-guo-rou","title":"Twice-Cooked Pork (Hui Guo Rou)","description":"A classic Sichuan staple featuring succulent, thinly sliced pork belly stir-fried with pungent spicy bean paste, fermented black beans, and fresh green garlic. Known for its 'lamp-wick' shaped pork slices and deep, savory heat.","serves":4,"time":{"prepMinutes":15,"cookMinutes":30,"totalMinutes":45,"activeMinutes":25},"ingredients":[{"id":"ingredient-1","original":"500g skin-on pork belly","name":"Pork belly","quantity":500,"unit":"g","usQuantity":1.1,"usUnit":"lb","form":"skin-on","notes":"high quality with even layers of fat and meat","group":"Pork","optional":false},{"id":"ingredient-2","original":"3 cloves of garlic, smashed","name":"Garlic","quantity":3,"unit":"clove","usQuantity":3,"usUnit":"clove","form":"smashed","notes":"for the boiling liquid","group":"Aromatics","optional":false},{"id":"ingredient-3","original":"30g ginger, sliced","name":"Ginger","quantity":30,"unit":"g","usQuantity":1.1,"usUnit":"oz","form":"sliced","notes":"divided between boiling liquid and stir-fry","group":"Aromatics","optional":false},{"id":"ingredient-4","original":"150g green garlic (or leeks), sliced diagonally","name":"Green garlic","quantity":150,"unit":"g","usQuantity":5.3,"usUnit":"oz","form":"sliced diagonally","notes":"can substitute with leeks if unavailable","group":"Vegetables","optional":false},{"id":"ingredient-5","original":"2 tbsp spicy bean paste (Doubanjiang)","name":"Spicy bean paste","quantity":30,"unit":"g","usQuantity":1.1,"usUnit":"oz","form":"paste","notes":"preferably Pixian brand","group":"Sauce","optional":false},{"id":"ingredient-6","original":"1 tbsp fermented black beans (Douchi)","name":"Fermented Black Beans","quantity":10,"unit":"g","usQuantity":0.35,"usUnit":"oz","form":"whole","notes":"rinse slightly if too salty","group":"Sauce","optional":false},{"id":"ingredient-7","original":"1 tbsp Shaoxing wine","name":"Shaoxing Wine","quantity":15,"unit":"ml","usQuantity":1,"usUnit":"tbsp","form":"liquid","notes":"","group":"Sauce","optional":false},{"id":"ingredient-8","original":"1 tsp light soy sauce","name":"Soy Sauce","quantity":5,"unit":"ml","usQuantity":1,"usUnit":"tsp","form":"liquid","notes":"light","group":"Sauce","optional":false},{"id":"ingredient-9","original":"1 tsp sugar","name":"Sugar","quantity":5,"unit":"g","usQuantity":0.18,"usUnit":"oz","form":"granulated","notes":"to balance the salt and heat","group":"Sauce","optional":false},{"id":"ingredient-10","original":"1 tbsp vegetable oil","name":"Vegetable Oil","quantity":15,"unit":"ml","usQuantity":1,"usUnit":"tbsp","form":"liquid","notes":"","group":"Pantry","optional":false}],"instructions":[{"id":"instruction-1","text":"Place the pork belly in a pot with enough water to cover. Add the smashed garlic cloves, half of the ginger slices, and Shaoxing wine. Bring to a boil, then simmer for about 20 minutes until the pork is just cooked through (a chopstick should be able to pierce it with some resistance).","group":"Preparation","title":"Place the pork belly","timerMinutes":20,"sourceTitle":"Preparation"},{"id":"instruction-2","text":"Remove the pork from the water and let it cool completely (chilling in the fridge for 30 minutes makes it easier to slice). Slice the pork belly as thinly as possible into uniform pieces.","group":"Preparation","title":"Remove the pork from the water and let it cool completely","timerMinutes":30,"sourceTitle":"Preparation"},{"id":"instruction-3","text":"Heat 1 tbsp of vegetable oil in a wok over medium heat. Add the pork slices and stir-fry until the fat begins to render and the edges of the pork slices start to curl upward into a 'lamp-wick' shape.","group":"Cooking","title":"Heat 1 tbsp of vegetable oil","timerMinutes":null,"sourceTitle":"Cooking"},{"id":"instruction-4","text":"Push the pork to one side of the wok. Add the spicy bean paste (doubanjiang) and fermented black beans to the oil in the center. Stir-fry for 30 seconds until the oil turns red and fragrant, then incorporate with the pork. Add the remaining ginger slices.","group":"Cooking","title":"Push the pork to one side of the wok","timerMinutes":null,"sourceTitle":"Cooking"},{"id":"instruction-5","text":"Add the sliced green garlic (or leeks), soy sauce, and sugar. Increase the heat and stir-fry quickly until the green garlic is wilted but still bright green. Serve immediately with steamed rice.","group":"Cooking","title":"Add the sliced green garlic, soy sauce, and sugar","timerMinutes":null,"sourceTitle":"Cooking"}],"notes":"The secret to this dish is the 'twice-cooking' process: boiling the pork first to ensure tenderness and then frying it to render the fat until the edges curl slightly. Use high-quality Pixian doubanjiang for the most authentic flavor.","cuisine":{"group":"East Asian","specific":["Sichuan","Chinese"]},"course":["main"],"cookingMethod":["boil","stirFry"],"equipment":["Wok","Stock pot","Chef's knife","Spatula"],"diet":["high_protein"],"allergens":["soy","wheat"],"difficulty":"medium","yield":{"amount":4,"unit":"servings","note":"Main dish size"},"makeAhead":{"instructions":"You can boil the pork belly up to 2 days in advance. Store it in the fridge, which actually makes slicing much easier."},"storage":{"food":{"instructions":"Store leftovers in an airtight container. Reheat in a pan over medium heat to maintain the pork's texture.","reheatingNotes":"Avoid microwaving if possible as the fat can become chewy."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_00be3e2fd1%2Fcover.jpg?alt=media&token=7a4c512f-12e3-4a7d-af65-46a1a165ad10","imageAlt":"Twice-Cooked Pork (Hui Guo Rou) — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["sichuan","pork belly","spicy","authentic","twice-cooked","chinese cuisine"],"schemaVersion":1,"sourceTitle":"Twice-Cooked Pork (Hui Guo Rou)","sourcePublishedAt":"2026-02-04T19:18:25.102Z","sourceUpdatedAt":"2026-02-04T19:18:25.102Z","related":[{"id":"recipe_5bd7d18ba8","slug":"cantonese-steamed-rice-noodle-rolls-cheung-fun","title":"Cantonese Steamed Rice Noodle Rolls (Cheung Fun)","description":"A silky, smooth, and translucent Cantonese dim sum classic. These rice noodle rolls are steamed to perfection and typically filled with succulent shrimp or savory pork, then finished with a sweetened soy sauce.","serves":4,"time":{"prepMinutes":15,"cookMinutes":15,"totalMinutes":30,"activeMinutes":25},"cuisine":{"group":"East Asian","specific":["Cantonese"]},"course":["main"],"difficulty":"medium","diet":["dairy_free","egg_free"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_5bd7d18ba8%2Fcover.jpg?alt=media&token=95ae143d-b901-4366-9657-7aa0c5bdad41","imageAlt":"Cantonese Steamed Rice Noodle Rolls (Cheung Fun) — recipe cover","tags":["dim sum","cantonese","rice noodles","steamed","shrimp","chinese breakfast"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":9,"stepCount":6},{"id":"recipe_8c98f14ca2","slug":"classic-fried-rice-chaofan","title":"Classic Fried Rice (Chǎofàn)","description":"A quick, savory, and satisfying East Asian staple featuring fluffy rice stir-fried with eggs, crisp vegetables, and a touch of soy sauce.","serves":2,"time":{"prepMinutes":10,"cookMinutes":10,"totalMinutes":20,"activeMinutes":20},"cuisine":{"group":"East Asian","specific":["Chinese"]},"course":["main","side"],"difficulty":"easy","diet":["vegetarian","nut_free","high_protein"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_8c98f14ca2%2Fcover.jpg?alt=media&token=a9bd1aca-9eb5-41e5-8730-eac0148bdba5","imageAlt":"Classic Fried Rice (Chǎofàn) — recipe cover","tags":["fried-rice","quick","easy","leftover-rice","chinese-cuisine"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":9,"stepCount":6},{"id":"recipe_7d0223495d","slug":"classic-japanese-udon-soup","title":"Classic Japanese Udon Soup","description":"A comforting, traditional East Asian noodle soup featuring thick, chewy udon noodles in a delicate, savory dashi broth.","serves":2,"time":{"prepMinutes":5,"cookMinutes":15,"totalMinutes":20,"activeMinutes":10},"cuisine":{"group":"East Asian","specific":["Japanese"]},"course":["main"],"difficulty":"easy","diet":["dairy_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_7d0223495d%2Fcover.jpg?alt=media&token=b95b3407-aaaf-4a90-8153-c9dccf8a4049","imageAlt":"Classic Japanese Udon Soup — recipe cover","tags":["udon","noodles","soup","quick","comfort food","japanese"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":7,"stepCount":5}]}