Huí Guō Ròu (回锅肉)
Cuisine: Sichuan | Shared by: Liú Ayi in Suijiang, Yunnan
Twice-cooked pork is pork belly, first boiled then fried with a fragrant chorus of peppers and chili bean paste. When I learned this recipe from Liu Ayi, she used green chili peppers that were about four inches long, thin like fingers, curled with wrinkly skin, and severely spicy. The red peppers were friendly and sweet.
This recipe for twice-cooked pork may differ slightly from other twice-cooked pork recipes because every one has learned it differently. This is the version I learned from the Chén family , in Suíjiāng 绥江, Yúnnán province. As you make this dish more often, you'll add your own flavor and signature to pass to your own family.
What you’ll need: A cast-iron wok and a lot of heat!
Note: I use brown sugar over white sugar. If yellow rice wine isn't available, use dry sherry. Don't use Japanese rice wine as it is a completely different beast— it's sweeter than Chinese rice wines.