The King of Sichuan Home Cooking
Hui Guo Rou (回锅肉), literally meaning "return to pot meat," is arguably the most famous dish in Sichuan home cooking. This twice-cooked pork dish represents the pinnacle of Sichuan culinary technique, where pork is first boiled, then sliced and stir-fried with vegetables and the region's signature doubanjiang (fermented bean paste).
Legend has it that this dish was created by a Sichuan scholar who, after offering pork to ancestors during Chinese New Year, didn't want to waste the meat. He sliced the leftover boiled pork and stir-fried it with vegetables, creating what would become one of Sichuan's most beloved dishes. The "twice-cooking" method ensures the pork has the perfect texture - tender yet slightly crispy.
What makes Hui Guo Rou special is the perfect balance of flavors: the salty, spicy doubanjiang, the sweetness from sweet bean sauce, and the freshness of cabbage and peppers. The key is achieving "lamp shadow" thin slices of pork that curl beautifully when stir-fried.
Ingredients
Main Ingredients
- Pork belly with skin 1 lb (450g)
- Cabbage 1 small head
- Green bell peppers 2 pieces
- Green onions 4 stalks
- Garlic 3 cloves
Seasonings & Sauce
- Pixian doubanjiang 2 tbsp
- Sweet bean sauce 1 tbsp
- Soy sauce 1 tbsp
- Sugar 1 tsp
- Sichuan peppercorns 1/2 tsp
Cooking Instructions
Step 1: First Cooking - Boil the Pork
Place whole pork belly in a pot with water, add ginger slices and green onion segments. Boil for 25-30 minutes until just cooked through. Remove and let cool completely before slicing.
Step 2: Slice the Pork
Once cooled, slice the pork belly into thin pieces, about 1/8 inch thick. The slices should be "lamp shadow" thin - you should almost be able to see through them.
Step 3: Second Cooking - Stir-fry the Pork
Heat oil in a wok over medium heat. Add sliced pork and stir-fry until edges curl and pork releases its oil, about 3-4 minutes. This creates the characteristic texture.
Step 4: Add the Bean Paste
Push pork to one side of the wok. Add doubanjiang to the empty space and stir-fry for 30 seconds until fragrant and the oil turns red. This technique prevents burning.
Step 5: Add Aromatics and Vegetables
Add garlic, ginger, dried chilies, and Sichuan peppercorns. Stir with the pork for 1 minute. Then add cabbage chunks and bell peppers, stir-fry for 2-3 minutes until crisp-tender.
Step 6: Season and Finish
Add sweet bean sauce, soy sauce, and sugar. Stir-fry for 2 minutes to combine flavors. Add green onion segments, toss briefly, and serve immediately with steamed rice.
Master Chef's Tips
🥩 Pork Selection
Choose pork belly with skin for authentic texture. The skin becomes tender during boiling and adds richness to the dish.
🔪 Slicing Technique
Slice the pork "lamp shadow" thin when completely cool. Proper thickness ensures the meat curls beautifully when stir-fried.
🌶️ Doubanjiang Quality
Use authentic Pixian doubanjiang for best results. The quality of bean paste makes or breaks this dish - it should be aromatic and not too salty.
🔥 Wok Heat
Maintain high heat throughout stir-frying. The vegetables should remain crisp and vibrant, not overcooked or soggy.