Huiguo Rou is a very popular dish in Chengdu, and is made in almost every home and found on every restaurant menu. While walking home from school as a child, our culinary teacher would seek out the funny, singing sizzle of the pork frying and enjoy the delicious smell wafting from each home.

  • Pork belly (300 g)
  • Gingerhui guo rou
  • Chinese scallion
  • Chinese leek (50 g)*
  • Soybean chili paste, minced (30 g)*
  • Soy sauce (10 g)*
  • Sweet flour paste (taste before using, if not sweet, substitute sugar) (10 g)*
  • Oil (80 g)*


  1. Cut pork almost through to skin. Cut into sections that are approximately 4 cm by 5 cm.
  2. Boil water with sliced ginger, mashed scallion and a little salt.
  3. When water is boiling, add pork (skin side down) into broth. Simmer for 10-15 minutes. Do NOT overcook. Pork should still have red juices after it is boiled or it will be overcooked in the final dish.
  4. Cut white part of leek into horse ears. Dice green part of leek into approximate squares.
  5. When pork is finished, remove from water and allow to cool slightly. When cool, thinly slice pork.


  1. Season wok.
  2. Remove and add a little bit of oil. (Don’t add too much because the pork belly is already fatty.)
  3. Add sliced pork.
  4. Return to heat. Cook, stirring slowly, until oil runs clear. (This will bring out the flavor of the pork fat.)
  5. Remove and add chili paste.
  6. Return to heat and stir until oil is red.
  7. Remove and add sweet wheaten paste/sugar
  8. Return and stir.
  9. Add VERY little soy sauce. (The soy sauce is mostly for coloring, not for flavor.)
  10. Return and stir.
  11. Add leek and cook until leek is fragrant.
  12. Add gourmet powder.

Dish checklist:

  • Is the oil red?
  • Is the dish not too oily?
  • Is the sauce separate from the oil?


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