Twice Cooked Pork, Sichuan Huiguorou Recipe (回锅肉) 

I know this is pretty old but I hope you guys still see comments when they come in. I've had a pretty good twice cooked pork a couple of times. I did my best to recreate it tonight with the help of your recipe. Even though I had to use a skillet, my wife (who is not a fan of the spicy funky food I like) said "if they had that at a local restaurant, I would go there every week and order it". Success! I also made hot and sour soup and some veggie spring rolls, which came out great. Thank you both for the time and effort you've put into the channel. I'm in love with the recipes you've shared!

As a chinese, I can tell how many hard works you put in making chinese food. All dishes you make are traditional and also with your own thought. Good job!

Man oh man I just discovered this channel and already my wok game increased tenfold. Can't wait to try more and more recipes!

If you are in the US and you want the "traditional" piece of pork, ask for 'Fresh Ham piece' ( as opposed to "smoked"). If using pork belly, ask for a chunk of 'Fresh Side'.

Another great looking one that once again easily conveys the technique -and- ingredients. I for one really appreciate the attention to detail. Thank you.

Hey, so a few notes: 1. Man, I felt really awkward explaining the traditions around food sacrifice in China. In the reddit post we'll be using Steph's own words there, should've done the same in the video. So really, huge apologies if I got anything wrong there - I think I kept things general enough, but neither of us are experts on the topic and you never know. 2. So right, big question - can you use pork belly? Sure, of course. We just used this cut because we're obsessive. I couldn't find any English language charts that differentiated between this and other parts of the ham, so Steph mustered up some of her artistic talents to produce this extremely detailed and anatomically correct illustration: i.imgur.com/lBycgwx.jpg 3. The texture that you're looking for is called 'shuangkou' in Mandarin. Super difficult word to translate. 'Firm'? 'Has a bite to it'? Think the texture of Western-style lunchmeats - *those* are shuangkou. They're firm but your teeth easily slice right through themin each bite. 4. One thing that we wanted to mention in the video but couldn't else we get too bogged down on the ingredients portion: the use of Tianmianjiang (sweet bean paste). Some recipes use it, but our friend from Sichuan insisted that the northern-style Tianminajiang has no place in an authentic Huiguorou and a quick-Baiduing seemed to agree. There's a Sichuan style Sweet Bean Paste called 'Tianjiang' that's used in some old school recipes though... it's one of those ingredients that can be kinda tough to source even here in China however. The northern-style's tasty but a bit more pungent. Totally up to you. 5. Similarly, lots of restaurants use chilis. Use them if you want things spicier, no one's forcing you otherwise :) But to paraphrase one of my buddies from Sichuan: "People seem to think we sit around eating Chongqing hotpot every day, we don’t. You can't eat that all the time. At home a normal meal usually isn’t really spicy". I'm sure there's other families that're different though, everyone's got their own heat preferences.

My grandfather's from Gejiu (个旧), Yunnan, and the version he makes is pretty close to this. My grandmother's from Myanmar (or Burma) and she used to turn this into soup with some Burmese shrimp paste, potatoes, and some kaffir limes - weird stuff but good. I can eat either versions with like 5 bowls of rice. This shit is delicious.

Thank you both again !!! Delicious !!!

Guys you are great! Thanks for this recipe.

Thank you! It's a delicious dish and a guilty pleasure of mine.

This is really interesting! The twice-cooked method is sometimes used for pork ribs and is my personal favorite way to make them.

nice one... I feel blessed I found your channel few months ago!

Amazing Chinese recipes this is my favourite when I had in restaurant in Nepal . 👌🏻👌🏻

One of my favorite dishes of any cuisine

Made this today! Thank you so much! It was perfect. Added a bit more chili because why not and made your string beans. Thank you

A good alternative way to roasting the pork skin is to do it on the wok. Just get the wok really hot and press the skin hard against the sides and rub around in a circular motion.

One of my favorite dishes

Great video! I'll share my variation that I make from an old book: 1. Boil the meat in clear water for 20 minutes and let it cool and firm up. 2. Prepare the sauce: mix hot yellow bean paste with little dark soy sauce and rice wine and little sugar. 3. Stir fry one leek cutted in small diagonal pieces on low heat until soften then remove. 4. Turn the heat up , add garlic then add the cutted meat and stir fry. I gently press the meat to the bottom a few times to get that texture you mention. 5. Add the sauce and let it incorporate into the meat. Add the cooked leek and stir shortly until hot.

Had this everyday in Beijing. Have not found anywhere that makes it as good outside of China.

I made this tonight with some tofu I found at my local Chinese grocer, the packaging calls it wenzhou dried tofu. I sliced it thin and fried it off in the pan first before continuing with the recipe. I'm really curious how wenzhou dried tofu would usually be used though in China.

When using a packet spice mix (santapai), do I use the mix in the boiling stage or stir fry stage?

can you freeze the pork when it's already stir-fried or do you have to freeze the boiled pork and stir-fry it after thawing? And how long will the boiled/stir-fried pork last in the freezer before going bad?

Woot! 4th!!! Great channel guys

Are garlic shoots available yearly in Sichuan? In Korea they are only available once in winter and another time in spring, because outside that specific timeframe farmers dont sell the shoots and grow the garlic into bulbs. Maybe its a need-demand issue here. Anyways I had to make do with scallions(green onions) and peppers and it was still good, but I wish they were available year around.

Might have already been asked, but is the poaching liquid useful for anything after it's done its job cooking the pork?

I had the best dandan noodles 2 weeks ago at a new Chinese restaurant I found. The chef even brought it out and it was a cheap price and authentic.

thank you

can i use laogangma instead of the fermented black beans`?

My favorite food when I lived in Chengdu (but also cold noodle dishes too).

Great channel with great explanations !!! Could you please make a video for sea cucumber recipe please ? 🙏🏼

I make a Hong Kong version with a more sweet flavor. I stir fry the boiled pork (loin) with ginger and capsicum, add dobanjiang, hoisin, soy, sugar and a splash of liaojiu wine. I usually serve it with some boiled potatoes and lotus root stir fried with peas and peppers with five spice and steamed rice

Made me hungry!

My partner is allergic to broad beans. Would something like LGM and a bit of miso approximate the flavor of the doubanjian?

4:11 "... there's only so much spicy food one can eat" now this I consider a suspicious statement o.O

0:21 Who can tell me anything about this double-knife, please? I have one and I thought it was for peeling mango/pineapple etc. I never would have thought to sink it into a roast!

Here in the states, whenever I order twice/double cooked pork, its always with cabbage

Why is it better to let rest or fan to dry? Doesn't it come from boiling water anyway so wouldn't quick ice water bath then pat dry be most efficient?

Hi, thanks for posting all these wonderful recipes. I was wondering if you guys have a recipe for Cantonese clear (skin) dumplings? My grandma use to make the best ones but she never taught me how it was done. Thanks!

Hey guys. Love the video. I have a question for you: why does my wok smoke when heating it up?

That ceremony video looks like some footage from a Food Ranger video. The voiceover also sound like a less "pumped" Trevor James...as I missing something here? 😁

did he say toss in the green garlic? its not green onion?

Can the cooking liquid be used for anything? Is there any reason not to use it as a soup stock? Weird flavors from the pork or?

Lovely!! I'm from Sichuan and I have a Hui Guo Rou recipe on my channel as well!! :)

My Dad used to make this all the time for me, I'm from Kunming Yunnan.

Pork goes well with onion pepper honey and shrimp.

Sichuan native approved!

I've seen some recipes use sweet bean paste as well. Is that common?

Have you a video on 地三鲜？A great northeastern Chinese dish. Thanks!

What is the word he uses in his videos whenever he preheats his wok? I can’t quite tell what’s he saying...

Looks good but I'm a bit turned off by the skin. Is the skin necessary?

Please do a video using XO sauce if you haven't already

Question for Chris: When you're in the US, what's your favorite thing to eat? And what do you have to have when you get back to China?

Hm doesn‘t the meat get dry and tough this way? 🤔 But looks delicious, will deffinitely try it!

Need English Caption ! Thank You.

Green garlic 3:50

Looks yummy. Xie xie.

Wouldn’t the skin end tough after such a short poaching and quick fry?

List of seasoning please

Pork goes well with shrimp onion and pepper what else and honey.

Can you cook Sweet and sour pork? Restaurant style

I thought folks in sichuan don't really have a limit for spicy food. XD

"...There is only so much spicy food one can eat." said no Sichuanese ever.

The meat has to be sliced much thinner, so the slices are able to curl and form a shape of a dish under immediate high heat.

You sound like Chris Hansen.

I would make hotter schezuan with heat is not schezuan, my view

Great recipe, but the apron is wrinkly dinky. #ironit

you need onion and pepper!!!!!!!!!!!!

Totally lost me there with the MSG...

Omit the MSG and you‘re fine...

Gross