Huiguo rou

Huiguo rou is a Sichuan pork dish in which boiled pork belly is sliced and then stir-fried with chilli bean paste, fermented black beans and spring onion.

What it really is

Huiguo rou is made from a whole piece of pork belly (often with the skin on) that is first simmered in water with aromatics such as ginger, spring onion and Sichuan pepper until cooked through. The meat is cooled slightly, then sliced thin. The slices are stir-fried in a wok with a little pork fat, doubanjiang (fermented broad bean chilli paste), doubanjiang-style sweet bean sauce, fermented black beans, garlic, and pieces of green pepper or leek. The second cooking gives the fat edges a slight curl and crisp, and the paste colours the meat a deep red-brown.

The name refers to the meat being cooked twice, returned to the pot or wok after the first boil. It is distinct from other Chinese pork dishes that are only braised or only stir-fried. Dishes that look similar, such as Hunan-style stir-fried pork, usually do not begin with a boiled piece of belly, and dishes with a thick sweet sauce are not classic huiguo rou.

How it's served

• Served hot as part of a family meal with steamed white rice.
• Usually shared among several diners at the table alongside other dishes.
• Eaten with the rice, which balances the chilli heat and the richness of the fat.
• Often finished with a scattering of fresh spring onion or leek over the top.

How to write it on the menu

• Name the pork belly, the chilli bean paste (doubanjiang) and the fermented black beans, so guests know the dish is salty, savoury and spicy.
• Flag soy and wheat where the seasoning includes soy sauce, and sesame if sesame oil is used.
• State the heat level clearly, as the dish is traditionally hot with chilli.
• Specify whether the dish is made with the classic doubanjiang-based sauce or a sweeter version.