Best Pork Belly Recipe - Twice Cooked Pork (Hui Guo Rou)

Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Double Cooked Pork is a classic Sichuan dish! The aroma created from making this dish is just amazing and it is said that in the old times a whole neighborhood would know if a family is making this dish! I hope you give it a try and tag me on social media if you recreated it! Keep in Touch:) Follow my IG @yisichuankitchen 👉I recently also made some extra chili oil! If you are interested, you can purchase it from my Etsy store: https://www.etsy.com/shop/YiSichuanKi... Ingredients (I linked some of the ingredients I personally use): 1 piece Ginger 1 piece scallion white 0.75-1 lb Pork Belly 2 baby leeks (substitute with garlic leave or onion) 1 red bell pepper 1.5 tbsp doubanjiang (link: https://amzn.to/3uhovxc) 1 tsp sweet flour sauce (link: https://amzn.to/3OWYdKe) 2 tsp fermented black beans (dou chi, link: https://amzn.to/3XTNOCW) 1- 2 tbsp water (optional) Usually Doubanjiang is salty enough so no additional salt needs to be added. But taste to your liking, add salt if needed! :) Instructions 1. Drop the pork belly in a pot of water. Smack a piece of ginger. Add it to the pot. Then add a piece of green onion white. 2. Bring the water to boil. Lower heat to medium low and cook for 20 minutes. 3. Prepare the veggies. Wash baby leeks. Cut at a steep angle to form long thin slices. This shape is called “ma er duo” because they resemble the horse ears. Slice a red bell pepper into bite size slices. 4. Take out the pork belly and let it cool before slicing. Traditionally we need to let the pork cool completely before slicing it and you can do this a day before and leave the pork in the fridge until the next day. The slices should be as thin as possible. Note that the pork belly will be a little harder to slice if it’s not cooled. 5. In a wok, add a little cooking oil. Drop in the pork slices. Let them cook until the pork belly slices are starting to curl up. Oil will come out of the pork during this step, if you prefer a healthier meal, take out some fat before the next step. 6. Push the pork slices to one side of the wok, drop in Doubanjiang. Stir until you see red oil coming out. Mix well with the pork slices. 7. Ddd in tian main jiang (sweet flour sauce) and fermented black beans (washed and drained). 8. Drop in the veggies. Stir fry until the veggies are fully cooked. This step takes about 2-3 minutes. 9. To serve, simply bring everything onto a plate. Want more delicious bites? Check out my other videos: Shui Zhu Yu (Sichuan Boiled Fish):    • Suan Cai Yu Recipe - Sichuan Fish Soup wit...   Spicy Lao Gan Ma Chili Crisp:    • How to make Lao Gan Ma chili crisp oil at ...   Lao Gan Ma Recipe:    • Lao Gan Ma Recipe » From Scratch   Authentic Mapo Tofu from Sichuan:    • Authentic Mapo Tofu Recipe from Sichuan   Sichuan Baby Taro Chicken Stew:    • Baby Taro Chicken Stew Recipe| *EXTREMELY ...   Sichuan Green Beans Stir Fry:    • Szechuan Green Beans   #porkbelly #chinesefood #sichuan