Sichuan Twice-Cooked Pork Belly (Hui Guo Rou)
A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Boiling the pork (the first “cooked”) renders some of the fat and makes it easier to slice and crisp up later in a blazing-hot wok.
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- 3 lb. skin-on pork belly
- 2 tbsp. kosher salt
- 2 large leeks (about 1 1/2 lbs.), trimmed, halved, and cut into 1/2-inch slices
- 2 tbsp. fermented and salted black beans (douchi), rinsed
- 1 tbsp. chile bean sauce (doubanjiang)
- 1⁄4 cup Shaoxing wine
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- In a large pot, cover the pork belly and salt with water by 2 inches. Bring to a boil, then reduce the heat to maintain a simmer and cook for 20 minutes. Drain the pork belly, transfer to a cutting board, and let cool slightly. Slice the pork belly into 2-inch squares then cut into 1⁄8-inch-thick slices.
- Heat a large wok over high. Working in batches, add the pork in a single layer and cook, flipping once, until golden brown, 5 to 6 minutes. Transfer the slices to a bowl and drain off all but 2 tablespoons of the rendered pork fat.
- Return the wok to high heat then add the leeks and cook, stirring, until they begin to wilt, about 3 minutes. Add the black beans and chile bean sauce, stir to incorporate, then stir in the reserved pork belly along with the Shaoxing wine, soy sauce, and sugar. Cook, stirring, until pork is warmed through and the sauce is thickened, about 3 minutes more. Scrape the pork belly and leaks into a serving bowl and serve while hot.