Twice-cooked pork, known in Chinese as huiguorou, is one of the most famous dishes in Sichuan cuisine.
Sichuan people typically eat it on the first day and the fifth day of each lunar month. The name comes from the technique of boiling the pork first before cooking it. It tastes spicy and is easy to make.
- 300g streaky pork
- 100g spicy pepper
- 1 tsp sugar
- 1 tsp spicy bean paste
- 1 tsp five-spice powder
- 1 tsp chicken MSG
- 1 tsp soy sauce
- 5g oil
- Boil the pork in cold water. When the pork is nearly boiled, turn off the flame and let it stand until cool.
- Cut the spicy pepper into segments. Remove the pork and cut it into slices.
- Heat some oil in the pan. Add the pork slices and cook to remove fat.
- Pull the pork slices to the side of the pan. Add some spicy bean paste and stir the sauce with oil. Cook the meat in the mixture.
- Add the soy sauce and sugar and cook. When smell becomes fragrant, add the pepper segments. When the peppers are cooked, add the chicken MSG. Cook for another minute.
Tips: Spicy bean sauce is called Pixian bean paste. Other ingredients such as onions and garlic sprouts can be added when making huiguorou.