Spicy and Sweet Black Bean Pork Stir-fry (Hui Guo Rou)
Flavorful Pork Dish: Hui Guo Rou Made with Black Bean Paste
Hui Guo Rou (twice-cooked pork) is a classic Szechuan home-style dish, traditionally made by deep-frying or boiling pork belly, then stir-frying it with black bean paste and various vegetables. This recipe is an adaptation that utilizes black bean paste for a deep, rich umami flavor, enhanced with a touch of spiciness for a more complex taste profile. It’s a perfect side dish for rice or a delightful accompaniment to drinks. Enjoy making this irresistibly delicious Hui Guo Rou at home!
Main Ingredients
- 7 Peperoncino chilies (adjust to your preference)
- 1 Onion (medium-sized)
- 1 Bell pepper (use a mix of colors for visual appeal)
- 1 Leek (focus on the white parts)
- 3 Baby bok choy
- 5 Cloves garlic
- 2 Tbsp Chinese black bean paste (Zasai)
- Pinch of black pepper (approx. 5g)
- 2 Tbsp Mirin (rice wine)
- 1 tsp Chili oil
- 2 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
For Boiling the Pork
- 1.2 Liters Water
- 5 Whole garlic cloves
- 1/2 Leek
- 600g Pork belly or shoulder
- 1.2 Liters Water
- 5 Whole garlic cloves
- 1/2 Leek
- 600g Pork belly or shoulder
Cooking Instructions
Step 1
First, prepare to boil the pork. In a pot, add 1.2 liters of water, 5 whole garlic cloves, and half a leek. Once the water boils, add 600g of pork (belly or shoulder) and simmer for about 30 minutes. This process tenderizes the meat and removes any porky odors.
Step 2
While the pork is boiling, prepare the vegetables. Remove the stems from the peperoncino chilies and cut them in half. Cut the onion and bell pepper into bite-sized, square pieces. Using colorful bell peppers will make the dish more visually appealing.
Step 3
Slice the leek into approximately 3-4 cm lengths. Using the white parts will impart a stronger aroma.
Step 4
Wash the baby bok choy thoroughly and cut each one into three sections. Separating the stems from the leaves before cooking helps maintain a better texture.
Step 5
Thinly slice the 5 cloves of garlic into slivers. Slicing them this way will release a rich garlic aroma during stir-frying, enhancing the dish’s overall flavor.
Step 6
Heat a little oil in a pan and stir-fry the 2 Tbsp of black bean paste for 1-2 minutes. Lightly frying the black bean paste removes any bitterness and brings out its nutty aroma, making it more delicious. (Caution: Be careful as the paste may splatter; cook over low heat.)
Step 7
Remove the boiled pork from the pot and let it cool slightly. Then, slice it into bite-sized pieces, about 0.5 cm thick. Slices that are too thin will lack chew, while slices that are too thick may take longer to cook. Aim for a moderate thickness.
Step 8
Now, it’s time to stir-fry. Heat the pan with 1 tsp of chili oil. Add the sliced garlic and the chopped leek, and stir-fry over medium-low heat until fragrant. Be careful not to burn the garlic.
Step 9
Once the garlic is fragrant, add the sliced pork and stir-fry until it’s coated in oil. Next, add the halved peperoncino chilies, and the square-cut onion and bell pepper. Stir-fry together until the vegetables release their sweetness.
Step 10
When the vegetables are partially cooked, add the stir-fried black bean paste, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp mirin, and a pinch of black pepper. Stir-fry quickly to combine all ingredients evenly. Continue stir-frying for 1-2 minutes to ensure the sauce coats everything well.
Step 11
Finally, add the prepared baby bok choy and stir-fry for about 1 minute, just until the leaves are slightly wilted. Bok choy can become mushy if overcooked, so stir-frying briefly is key to maintaining its crispness. Once all ingredients are well mixed, your delicious Hui Guo Rou is ready!
