Twice cooked pork

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 is a traditional dish in Chengdu. People used to boil the pork first so that it can be preserved for a longer time before it's used (before they had refrigerators!). This is why you can see hanging pork belly in front of traditional restaurants in Chengdu. You can order the dish and the cook will cut off a slice of the already cooked pork and cook it in the dish for a second time! The pork belly is actually very delicious after cooked twice because you can't taste the fat!

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).

Sichuan Style Twice Cooked Pork is a slightly Westernized copycat of the dish found in Sichuan style Chinese restaurants. Serve with mixed vegetables and rice or wrap in lettuce.

Roasted pork belly with honey also known as Chinese BBQ pork is a famous dish in the southern part of China especially in Guangdong province. It has a slightly savory yet sweet taste. Homemade roasted

Tender yet crispy pork slices flavoured with fermented seasonings, twice cooked pork is a mouth-watering Chinese delicacy. This recipe provides many tips on how to achieve the best flavour and texture.

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

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.