Twice-cooked pork (Hui guo rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 194) by Fuchsia Dunlop

  • baby leeks
  • sweet wheat paste
  • Show all ingredients...

  • EYB Comments

    Can substitute lard for peanut oil and sweet wheat paste for sweet bean paste. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute lard for peanut oil and sweet wheat paste for sweet bean paste. See recipe for variations.

  • 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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