Twice-Cooked Pork (Huí Guō Ròu)

A cornerstone of Sichuan home cooking, Huí Guō Ròu literally means “meat returned to the wok.” This refers to its unique two-step cooking process: a large chunk of pork belly is first boiled with ginger and scallions until tender and cooked through. It is then cooled, sliced into thin pieces, and returned to the wok to be stir-fried. The second stir-frying is where the magic happens. The pork slices are cooked until they curl slightly and become golden at the edges, releasing their fragrant fat. They are then combined with iconic Sichuan ingredients: fermented black beans (douchi), sweet fermented wheat paste (tianmianjiang), and finely chopped garlic sprouts (suàn miáo) or leeks. The result is a dish with a profound depth of flavor—salty, slightly sweet, and immensely savory from the ferments, with a satisfying contrast between the rich, tender pork and the crisp, fresh vegetables. It’s a humble dish that demonstrates the genius of transforming simple ingredients through masterful technique.