Sichuan-style Twice-Cooked Pork
Twice-Cooked Pork, known as 'Hui Guo Rou' in Chinese, is a classic and beloved dish from Sichuan cuisine. It features slices of pork belly that are first simmered until tender, then sliced and stir-fried a second time with fermented black beans, leeks or garlic sprouts, and a savory-spicy sauce. The dish is celebrated for its rich, savory, and slightly spicy flavor profile, with a satisfying texture from the pork and crisp vegetables.
🍽️ Nutrition at a glance
This dish is high in protein and fat, primarily from the pork belly, with a moderate amount of carbohydrates from the sauce and vegetables. It provides a good source of B vitamins, iron, and zinc, with a typical serving containing roughly 450-550 calories.
Nutrition breakdown
| Calories | 490 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 38 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 7.5 mg |
| Iron | 2.1 mg |
| Zinc | 3.8 mg |
| Selenium | 28 mcg |
| Phosphorus | 210 mg |
| Potassium | 420 mg |
| Choline | 95 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'twice-cooked' method is a hallmark of Sichuan cooking, designed to render fat and create a unique texture. Nutritionally, while calorie-dense, it offers a substantial amount of high-quality protein and essential minerals like selenium and phosphorus from the pork.
