Twice-cooked pork

Twice-cooked pork, or hui guo rou, is a Sichuan dish in which pork is simmered before being sliced and stir-fried. Bill Leung’s version uses a whole piece of pork belly cooked in water with ginger, then cooled and cut thinly. He developed this recipe from versions eaten while living in Beijing.^[1]

The slices are seared in a wok and set aside while spicy broad-bean paste and garlic cook in oil. The pork returns with hot green peppers and leeks, followed by Shaoxing wine, soy sauce and sugar. The vegetables retain some texture while the bean paste coats the meat. Leung serves it with rice; the simmering and stir-frying stages account for the two distinct cooking steps.^[1]