Twice-cooked pork
Traditional Chinese	回鍋肉
Simplified Chinese	回锅肉
Literal meaning	return pot meat
Transcriptions Standard Mandarin Hanyu Pinyin huíguōròu Yue: Cantonese Jyutping wui4 wo1yuk6

Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu) (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.^[1] The sauce may include Shaohsing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.^[2][1]

This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.

Preparation

The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.