Twice cooked pork

Originating in Sichuan, Twice-Cooked Pork became one of the most popular Chinese dishes in Japan. This recipe for the Japanese version has bell peppers and is less spicy. It‘s a flavorful stir-fry dish that‘s super easy and quick to make at home!

Twice cooked pork is a famous Sichuan style Chinese pork stir fry dish. Fatty pork belly gets two stages of cooking and is stir fried with savory chili bean paste sauce (doubanjiang).

Huí Guō Ròu (回锅肉) literally means "meat returned to pot". The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and doubanjiang.

Twice Cooked Pork, or Double Cooked Pork recipe teaches how to cook this popular Sichuan dish which looks red & green and tastes fat but not greasy.

Twice cooked pork belly (Hui Guo Rou) is made with tender, caramelized pieces of pork belly stir fried over high heat with vegetables in a spicy, savory sauce.

When you need an amazing pork belly dish, make this twice cooked black pepper pork belly. Braised, fried, and finished in a delicious sauce.

Easy to follow recipes for delicious home cooked meals.

This flavor packed Chinese BBQ Pork (Char Siu) makes juicy, sweet BBQ pork with caramelized crust! Allow it to marinate overnight for maximum flavor!

Experience the rich flavors of Chinese Twice Cooked Pork (Hui Guo Rou), a savory dish featuring tender pork belly first boiled, then stir-fried with aromatic spices and vegetables. Recipe brought to you by Asian Inspirations.

I often find that the Mies van der Rohe maxim “less is more” rings as true for cooking as it does for architecture—especially when choosing a menu for a weeknight meal. This minimalist approach is …