Vermicular | Hui Guo Rou (Twice-Cooked Pork)

Hui Guo Rou (Twice-Cooked Pork)

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm / 28cm
Oven-Safe Skillet 24cm Deep / 26cm / 28cm
Cooking Time
3 min

⅓ lb (150 g) pork belly, thinly sliced
1 clove garlic, minced
2” piece fresh ginger, peeled, minced

2 medium green peppers, seeded and cut into 1” pieces
¼ medium onion, sliced into three wedges
⅛ cabbage, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
1 tablespoon sesame oil

Sauce Mixture
3 tablespoons tianmianjiang (sweet bean sauce)
2 tablespoons sake
½ teaspoon doubanjiang (spicy fermented bean paste)

  1. In a small bowl, combine the ingredients for Sauce Mixture.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add pork belly and sear just one side, about 30 seconds or until lightly browned. Remove from the pan and set aside.

  3. In the same skillet, add the garlic and ginger and lightly stir. Add green peppers, onion, cabbage, salt, and black pepper and stir-fry over medium-high heat for about 2 minutes, stirring frequently.

  4. Add pork belly back into the pan with the Sauce Mixture and stir to combine. Stir-fry for about 30 seconds or until evenly coated, and serve.

  • The key to juicy pork that is not overcooked is to sear just one side and remove from the pan, then to add it back in after stir-frying the vegetables.

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Musui–Kamado with the Vermicular Cookbook.

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