Hui Guo Rou (回锅肉), or ”Twice-Cooked Pork”, is a cornerstone of Sichuan cuisine and a defining dish of Chongqing’s culinary identity.
Its roots trace back to Ming Dynasty (1368–1644) rural Sichuan, where it originated as a frugal method to repurpose leftover sacrificial pork. The dish gained prominence in the late Qing Dynasty when a retired scholar, Ling Hanlin, refined its preparation by steaming the pork before stir-frying—a technique that preserved its juiciness and elevated its flavor.
Today, Hui Guo Rou is celebrated as the “epitome of Sichuan cuisine”, even earning a place in China’s National List of Classic Dishes in 2018.
Ingredients & Cooking Method
Authentic Hui Guo Rou relies on three pillars:
1.The Cut:
Traditionally made with “er dao rou” (pork leg’s second cut) for its ideal lean-to-fat ratio (60:40), which crisps into golden “lantern curls” when fried. Modern versions often use pork belly for accessibility.
2.The Sauce:
A blend of Pixian chili bean paste (fermented for 3+ years), sweet fermented sauce, and salted black beans creates its signature xian xiang (umami-spicy aroma).
3.The Greens:
Garlic sprouts are classic, but regional variations use green peppers, cabbage, or even lotus root.
The magic lies in its double cooking:
- Boil pork with ginger, scallions, and Sichuan peppercorns until 80% tender.
- Chill, slice thinly, then stir-fry until the edges caramelize.
- Add chili paste and vegetables for a smoky, wok hei-infused finish.
Cultural Significance
Hui Guo Rou transcends food—it’s a symbol of Sichuan’s resilience. Born from humble kitchens, it became a staple for laborers and a wartime comfort during WWII. Locals joke that “if you haven’t eaten Hui Guo Rou, you haven’t truly visited Sichuan”.
Its adaptability (vegetarian or seafood variations) reflects Chongqing’s innovative spirit.
Why Foreigners Should Try It?
- Textural Adventure: Crispy yet melt-in-your-mouth pork.
- Cultural Gateway: A bite-sized introduction to Sichuan’s mala (numbing-spicy) tradition.
- Versatility: Pair with steamed rice or a cold beer to balance the heat.
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