Wiki recipe, completed by Totsuki AI
Twice-Cooked Pork (Huíguōròu)
Sōma's Moon Festival prototype — simmered pork belly, sliced and stir-fried with doubanjiang and leeks
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 55 min
- Cost
- ¥¥¥¥
- Servings
- 3
Equipmentpot, wok
Tastespicy, umami, rich
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 400 g pork belly, skin on, in one piece (amount estimated)
- 1 thumb of ginger, sliced (added by Totsuki AI)
- 2 green onions (added by Totsuki AI)
- 1 tbsp neutral oil (added by Totsuki AI)
- 2 tbsp doubanjiang (added by Totsuki AI)
- 1 tbsp fermented black beans (added by Totsuki AI)
- 1 tbsp sweet bean sauce (added by Totsuki AI)
- 1 tbsp shaoxing wine (added by Totsuki AI)
- 1 tsp sugar (added by Totsuki AI)
- 2 leeks, sliced on the diagonal (added by Totsuki AI)
- ½ green bell pepper, in pieces (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Simmer the pork with the ginger and green onions for 25–30 minutes until just cooked through. Cool, then chill for 30 minutes to firm up.+
- 2
Slice the pork very thinly.+
- 3
Stir-fry the slices in the oil until the fat renders and the edges curl.+
- 4
Push aside and fry the doubanjiang, black beans and sweet bean sauce until the oil turns red. Toss everything with the wine and sugar.+
- 5
Add the leeks and pepper and stir-fry for 1 minute until just wilted.+
Food safety
- Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.