Chinese · Sichuan · main

Twice-Cooked Pork Belly (Huiguorou)

Twice-Cooked Pork Belly (Huiguorou) reads umami 7.7, richness 7.2 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.7 · Richness 7.2 · Salinity 5.2 · Warm Spice 5.2 · Funk & Ferment 3.9 · Allium 3.9 · Sweetness 3.5 · Heat 3.0 · Herbaceous 2.1 · Smoke 1.9 · Earthy 1.6 · Sourness 1.4 · Floral 1.3 · Nutty 1.0 · Bitterness 0.9

What's in it (15)

Time & effort: about 1 hr 30 min (59 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 256.4 kcal, 6.2 g protein, 22.4 g fat, 9.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Place the pork belly in a pot with half the ginger slices, the smashed scallion whites, and the star anise. Add the salt, cover with cold water by 2 inches, and bring to a boil over high heat. Reduce to a bare simmer and cook until a skewer slides into the belly with slight resistance, 35-40 minutes.
  2. Lift the pork belly onto a rack (discard the poaching liquid or save it for stock) and let it cool until firm enough to slice cleanly, at least 30 minutes at room temperature or up to overnight in the fridge.
  3. Slice the cooled pork belly crosswise as thin as you can manage, about 1/8 inch thick, keeping the skin, fat, and meat attached in each slice.
  4. Heat a dry wok or large skillet over medium heat with no oil. Add the pork slices in a single layer and cook, stirring occasionally, until the fat renders and the edges curl into little cups, 6-7 minutes. Push the pork to one side of the wok.
  5. If the cleared space looks dry, add the neutral oil there. Add the doubanjiang, fermented black beans, remaining minced ginger, and garlic to the fat and stir-fry until fragrant and the oil turns brick-red, about 1 minute.
  6. Raise the heat to medium-high, add the leek and cabbage, and stir-fry, tossing everything together, until the leek softens and the cabbage is crisp-tender with a few browned edges, 4-5 minutes.
  7. Return the pork to the wok along with the sweet bean sauce, Shaoxing wine, soy sauce, and sugar. Toss constantly until every piece is glossy and coated, about 2 minutes.
  8. Stir in the scallion greens, taste, and add more salt if needed. Transfer to a platter and serve hot over steamed rice.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.