HuiGuoRou Sichuan Double Cooked Pork 回锅肉

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Sichuan cuisine is ranked the first place of the eight paramount and sacrosanct regional cooking genres. It has distinctive flavours and features mainly come from its pungent seasonings known as ‘Three peppers’ which are prickly ash/Sichuan pepper, Green flower pepper and chilli pepper. Particularly with its numbing flavour, Sichuan pepper is almost used, or precisely speaking, prescribed for every single dish, most of the time, with chilli pepper together in the region where people are feeling under extremely prolonged humid weather and in need of some detox or remedies for releasing the accumulated heat in their body by way of sweating inside out. With its strong flavours to kick-start your appetite and remedial power to release everyday stress under global glooming recession, the cuisine has gained its great popularity outside of China recently.
As the first day of autumn in Chinese lunar calendar is approaching, there is nothing better than a classic Sichuan meaty dish to celebrate the beginning of the harvest season with its energetic and hot tastes, – the Sichuan double cooked pork.


Serve 4

500g upper side of pork belly with skin

For brine:

4 slices of ginger

2 spring onions

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For sauce:

1 tablespoon cooking oil

1 teaspoon ginger finely chopped

1 tablespoon garlic finely chopped

1 spring onion white part only, finely chopped

1 tablespoon black bean soaked for 2 hours before cooking, drained and finely chopped

1 tablespoon Sichuan Pixian chilli and bean paste

For garnish:

4 spring onions thickly sliced on the diagonal

2 red chillies deseeded, thickly sliced on the diagonal

1/2 onion sliced into 0.5cm thick strips

For seasoning

Salt, sugar, Shaoxing rice wine, sesame oil

1. Blanch the meat in boiling water with all the brine ingredients until al dente, using a fork, to check it is cooked.IMG_9882

2. Drain the meat, discard the water and cool it down to room temperature, then cut the meat into 5 cm wide and 0.5cm thick slices with skin on each slice
3. Heat up wok on a medium heat, add a tablespoon oil then the sliced meat cook until fat releases from the meat as the fatty party turns into transparent
4. Remove the wok from the heat and tip them into a colander over a bowl to separate meat and excess fat
5. Put wok back on a low heat, sauté the chopped garlic and spring onion and the black bean cook until soft, add chilli bean paste cook until fragrant
6. Add the meat to the wok and turn to a high heat, stir and cook for 2-3 minutes, season with sugar or salt to taste
7. Add the onion cook until soft and the rest of garnish into the wok and give a good mix
8. Transfer it to a plate, add a drizzle of sesame oil and serve with rice


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