Twice-cooked pork (Hui guo rou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 132) by Fuchsia Dunlop

  • scallions
  • lard
  • Show all ingredients...

  • EYB Comments

    Can substitute baby leeks, red onions, or peppers of your choice for green garlic.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute baby leeks, red onions, or peppers of your choice for green garlic.

  • reginald_mlp9q6 on April 01, 2026

    So delicious cannot recommend enough

  • MarciK on January 26, 2026

    I used pork belly and green peppers. I didn’t have sweet flour sauce, so I used a small spoon of brown sugar. This was very delicious, but the fatty cut of pork isn’t reasonable for regular meals. I would be willing to try with a leaner cut of pork and sacrifice some of the fat/flavor for a healthier version. This also has a reasonable spice level for those who can handle some spice but not too much.

  • Snadra on June 23, 2011

    This was very salty the first time I made it, which may have been caused by the particular condiment brands I used. I have since made it twice, reducing the sweet bean paste and rinsing the beans really well - much better! It makes a good last minute dish if you cook, cool and slice the pork in advance. Once that is done it comes together quickly. Fragrant with a slightly soft texture.

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