Sichuan Twice-Cooked Pork
Sichuan Twice-Cooked Pork, or 'Hui Guo Rou', is a classic dish from China's Sichuan province. It features thinly sliced pork belly that is first boiled, then stir-fried with fermented black beans, chili paste, and leeks or garlic sprouts, creating a savory, spicy, and slightly sweet flavor profile.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to the pork belly, with minimal carbohydrates unless served with rice. A typical serving provides a good source of B vitamins and iron, and generally ranges from 400 to 600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Vitamin B1 (Thiamin) | 0.6 mg |
| Vitamin B2 (Riboflavin) | 0.3 mg |
| Niacin (B3) | 5.5 mg |
| Vitamin B6 | 0.4 mg |
| Zinc | 3.2 mg |
| Selenium | 18 mcg |
| Potassium | 350 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'twice-cooked' method is a unique culinary technique that renders the pork belly tender yet slightly crisp, while the use of fermented broad bean paste (doubanjiang) is a hallmark of Sichuan cuisine, offering a deep umami flavor that is culturally iconic in the region.
