Hui Guo Rou 回锅肉

This dish originates from Sichuan Province, in Southwestern China. Hui guo rou, which is literally meant for “meat back to pan or wok " because you have to boil the pork and fry it in a pan or known in English twice cooked pork. Nowadays, this dish is one of the top menus 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.

I had posted this recipe in my previous blog, but this one I made the simplest recipe and easy to prepare.

Ingredients:

1 lb. pork belly washed

1 cup, sliced leek

½ cup sliced red bell pepper

thumb sized ginger, sliced

2 cloves garlic, sliced

1 Tbsp. soy sauce

1 tsp. ground chili sauce

1 tsp. sugar

salt

Procedure:

1. Place the meat in a pot and pour water enough to cover, add salt and boil the meat until gets soft and tender.

2. Once boiled, place the meat in an ice-cold water to cool and ready to slice.

3. Slice the pork belly into thin pieces.

4. In a wok, heat a tablespoon of oil and put in the sliced meat, fry until the meat turns to brown.
5. Add the ginger and garlic, continue frying.
6. Add the soy sauce, chili sauce, and sugar.

7. Next, add the sliced vegetables, keep stirring.
8. Keep cooking until vegetable is tender and crisp.