What is twice-cooked pork?
Twice-cooked pork
Sichuan pork belly boiled, sliced thin, then stir-fried with leeks or peppers and spicy fermented bean paste.
What it tastes like
Fatty, chewy-tender pork with crisp curled edges, salty and spicy with a deep, funky bean paste flavor.
Where you’ll see it
Sichuan restaurants, sometimes listed by its Chinese name, hui guo rou.
Related words
- mapo tofu
- hong shao rou
- samgyeopsal