Comments on: Twice cooked pork (Hui Guo Rou, 回锅肉)

By: Wei Guo

Wei Guo — Mon, 11 May 2026 07:13:10 +0000

In reply to Brian Larsson. Thank you so much, Brian! I’m glad the recipe was a hit with your family.

By: Brian Larsson

Brian Larsson — Mon, 11 May 2026 06:52:51 +0000

Another great dish Wei. Pork belly is one of our family favourites and this recipe maintains that reputation for us. Easy to prepare, quick to cook & excellent combination of flavours. Thanks

By: Wei Guo

Wei Guo — Wed, 04 Mar 2026 16:20:59 +0000

In reply to Eric. Thank you for sharing this, Eric. I’m glad the flavors reminded you of the dish you enjoyed before.

By: Eric

Eric — Sat, 21 Feb 2026 18:53:00 +0000

This recipe tastes exactly like the restaurant that we get our Twice Cooked Pork Belly from, in Philly. Absolutely spot on…and delicious! My only issues were I slightly overcooked my pork and the dish was less greasy than I prefer. I believe I drained too much of the rendered pork fat. But all in all, super tasty, and bursting with a lovely combo of umami and textures! My next attempt, either today or tomorrow, should be spot on.

By: Wei Guo

Wei Guo — Fri, 31 Oct 2025 05:25:39 +0000

In reply to Kora. I’m so glad to hear that you enjoyed it! You’re absolutely right. Twice-cooking the pork really brings out the best texture and flavor. Thanks for trying the recipe and sharing your feedback!

By: Kora

Kora — Sun, 12 Oct 2025 21:54:35 +0000

I cooked this today for the first time, and it came out perfect ! such a simple and delicious classic dish. Twice-cooking the pork makes a huge difference, and results in faster, less oily dish. thank you for sharing your recipe !

By: Wei Guo

Wei Guo — Sat, 18 May 2024 06:30:56 +0000

In reply to Mark Vammos. Thank you for trying out my recipe and sorry to hear the oily mess. Here is how to prevent the splashing: After cooling the pork belly chunk in water, drain and pat dry it with paper towel thoroughly to make sure its surface becomes as dry as possible. After slicing the pork, pat dry the pieces again to remove any excess water. Hope this helps, Mark!

By: Mark Vammos

Mark Vammos — Wed, 15 May 2024 22:45:56 +0000

I love this dish; have made it several times. But I have one question. Is there any way to stop the pork from popping and spitting explosively in the searing step? It makes a terrible oily mess of my stove and floor, and I get burned by the flying oil droplets.

By: Wei Guo

Wei Guo — Sun, 21 Jan 2024 17:24:36 +0000

In reply to SCOTT ELLIS. I hope you'll nail it Scott!

By: SCOTT ELLIS

SCOTT ELLIS — Fri, 19 Jan 2024 01:38:20 +0000

My wife is from Leshan Sichuan and cooks this regularly. I LOVE IT, it’s so tasty. I will surprise my wife by cooking it for her using this menu. Thanks!