CookGo
recipe image

Hui Guo Rou (Twice-Cooked Pork)

Coût $15, économiser $10

Source: Recommended by CookGo

  • 60 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Meat

    • 800g pork belly

  • Vegetables

    • 1/2 head cabbage
    • 🥦 1 broccoli
    • 4 shiitake mushrooms
    • 1/2 red bell pepper
    • 1/2 green bell pepper
    • 1 scallion

  • Seasonings

    • 🧄 6 cloves minced garlic
    • 1 piece minced ginger
    • 2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 🍬 1 tbsp sugar
    • 1 tbsp chunjang (black bean paste)
    • 2 tbsp cooking wine
    • A pinch of ground pepper
    • 2 tbsp chili oil
    • 4 bird's eye chilies

  • Oil

    • Cooking oil as needed

ÉTAPES

1

Boil the pork belly for 30 minutes, then slice it into thick pieces. It can be slightly undercooked as it will be stir-fried later.

2

Cut the vegetables: cabbage into diagonal slices, broccoli into bite-sized pieces, bell peppers into large chunks, and shiitake mushrooms into manageable sizes.

3

Heat cooking oil (or chili oil) in a pan. Add scallion, garlic, ginger, and bird's eye chilies, and stir-fry until aromatic.

4

Add the sliced pork belly to the pan and drizzle soy sauce over it. Stir-fry until the pork is slightly browned.

5

Add the prepared vegetables to the pan and stir-fry until they are cooked but still crisp.

6

Season with cooking wine, sugar, pepper, oyster sauce, and chunjang. Stir well to combine and adjust seasoning to taste.

7

Serve the Hui Guo Rou hot and enjoy!

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 30g
    Graisses

💡 Astuces

Use fresh pork belly for the best flavor and texture.Adjust spice levels by reducing or increasing chili oil and bird's eye chilies.Pair with steamed rice or noodles for a balanced meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.