Hui Guo Rou ( Twice Cooked Pork)

This dish is originates from Sichuan Province, in Southwestern China. Hui guo rou which is literally meant of " meat back to pan or wok " because you have to boil the pork and fry it in pan. Nowadays, this dish is one of the top menu serves in all Chinese restaurants. The mouth watering spicy and sweet flavor will rise up your appetite. If you have been searching a recipe for your pork this is the thumbs up way to prepare. Fill your plate with hot steamed rice with hui guo rou.



Ingredients:

1 lb Pork belly
1 Tbsp. peppercorn
3 pcs. Bay leaves
1 tsp. Salt
1 c Red and green bell pepper, chopped
1 tsp. Olive oil
3 Cloves garlic, sliced
A thumb-sized fresh ginger, thinly sliced
6 Stalks fresh green onion
1 Tbsp. Soy sauce
1 Tbsp. Oyster sauce
1 Tbsp. Chinese wine vinegar
1 Tbsp. Sugar
1 Tbsp. Fermented black beans
3 Tbsp. Chili bean paste

Procedure:

1. Boil the pork belly in a big saucepan, together with salt, peppercorn and bay leaves. Let the meat to simmer over medium heat for about 30-45 minutes.

2. Place the meat in a big bowl and cool or refrigerate it before slicing. Make sure the meat is cool enough to handle to slice. Slice the pork belly in thin pieces.

3. In a big wok, heat the olive oil and put in the sliced meat, fry until the meat turns to brown color.

4. Add in the ginger and garlic, continue frying.

5. Add in the soy sauce, oyster sauce, the chili bean paste, sugar and the fermented black beans.

6. Give a blast of  wine vinegar.

7. Add all the vegetables. Sir fry for more minutes.

8. Serve and enjoy.