DISH RESEARCH · Main dish
Twice-cooked pork
Also known as: Huiguo rou, 回锅肉
A Sichuan dish of pork belly simmered, sliced, and stir-fried with fermented bean paste, aromatics, and a crisp vegetable such as cabbage or garlic shoots.
About Twice-cooked pork
A Sichuan dish of pork belly simmered, sliced, and stir-fried with fermented bean paste, aromatics, and a crisp vegetable such as cabbage or garlic shoots.
Ingredients in Twice-cooked pork
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Doubanjiangsauce
- Cabbagebase
- Garlic shootsbase
- Green onionseasoning
- Garlicseasoning
- Soy Sauceseasoning
- Vegetable Oilcooking medium
- Sugarseasoning
- Fermented black beansseasoning
- Porkprotein
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.