Twice-cooked pork (Hui guo rou) from Every Grain of Rice: Simple Chinese Home Cooking (page 96) by Fuchsia Dunlop

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chinese leaf garlic for baby leeks, and red peppers for red chillies. See recipe for variations.

  • Bessp on November 05, 2025

    Delicious! I added cabbage, onions, and more red bell pepper to make it a complete meal, served with rice. I loved this. Aside from precooking the pork, it was a super fast recipe.

  • Stephenn31 on September 03, 2024

    A good quick, basic version of this dish. As some of the other said, it missed something that I'd have had in a little Sichuan restaurant.

  • snoozermoose on December 13, 2021

    This was quite good but I actually prefer the other twice-cooked pork recipe in this book to this one. This just felt like it was missing something to get it to the level of a Szechuan restaurant-quality dish. I did use onions and red bell pepper in place of the baby leeks because my local Asian store was out so maybe that had something to do with it.

  • metacritic on January 01, 2021

    Terrific dish with depth, complexity, a hint of heat, and loads of umami. With rice and a couple of large leaks, this could be a complete (and fabulous) meal. I didn't add any salt as the black beans have plenty already. I also removed quite a bit of the rendered fat, which was pooling in the wok.

  • Ro_ on December 04, 2019

    Very nice recipe and quick to put together. I used "poitrine de porc demi sel" which worked well. Balance of sweet/salty/spicy flavours very nice, with the leeks giving a crunch and a mild oniony taste. I couldn't get baby leeks so used two regular, smallish leeks. I have another quantity of the boiled (but not yet stir fried) pork which I put in the freezer, I think I'll use it to make the similar-but-not-identical recipe "Back in the pot pork" from Dunlop's Revolutionary Chinese Cooking, to compare the two.

  • sosayi on February 01, 2019

    Really quick and easy recipe, as I had some pre-cooked and sliced pork belly waiting in my freezer. I subbed a bunch of green onions for the baby leeks and added a whole red pepper, but otherwise followed the recipe. Turned out deliciously. Served with the Tiger Salad from the same book and brown rice.

  • Delys77 on February 24, 2014

    Pg. 96 I went with a triple recipe as my piece of pork belly was quite large and I wanted to use it all up. I am glad I did as the triple recipe fed about 4 hungry diners along with steamed rice and sauteed greens. The flavour of this dish is excellent, I just love the combination of black beans and the chilli bean paste. Also, the twice cooked pork was very nice, however I crowded my pan a bit so it didn't all brown as much as I would have liked. Next time I will cook the pork in batches. Delicious dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.