Huí Guō Ròu (回锅肉)
Cuisine: Sichuan | Shared by: Shanti Christensen
Twice-cooked pork is pork belly, first boiled then fried with a fragrant chorus of peppers and chili bean paste. I learned a simpler version of this twice-cooked pork recipe from Liu Ayi in Suijiang, China. 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. I found some beautiful peppers from Happy Quail Farms.
Just as there is more than one perspective to every story, treat your cooking the same way. You end up changing the recipe to suit your tastes. My twice-cooked pork is a version of what I've learned from Liu Ayi's easy recipe for twice-cooked pork and what I've typically experienced in restaurants. I loved how Liu Ayi used a beautiful combo of green and red, spicy and sweet peppers. But her recipe doesn't use fermented black beans, which I think are essential to the dish.
What you’ll need: A cast-iron wok and a fiery desire for spice!
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.