Twice Cooked Pork: Chinese Sichuan Recipe - The Woks of Life

Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly. This Chinese classic recipe is way too famous to ignore and too delicious not to share.

Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)

Suan Ni Bai Rou is a classic Sichuan appetizer dish of poached pork belly with a deliciously spicy, garlicky sauce on top that's full of punchy flavor.

Dongbei Guo Bao Rou (Crispy Sweet & Sour Pork) - The Woks of Life

This Dongbei Guo Bao Rou recipe (东北鍋包肉) looks and sounds distant to many. Basically, it is a more delicate version of Sweet and Sour Pork. It has humble origins in Harbin during the Qing Dynasty, when it was apparently originally created for foreigners living there during that time period.

Sliced Pork Belly with Spicy Garlic Peanut Sauce

This is a Sichuan dish called Suan Ni Bai Rou (蒜泥白肉) – literally translated as “garlic paste white meat.” Sliced pork belly is white before the sauce is added.

Braised Pork Belly Dong Po Rou

Braised Pork Belly Dong Po Rou is a beautiful, traditional, and incredibly easy pork belly dish to make. Braised Pork Belly Dong Po Rou uses 7 ingredients!

Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)

Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.

Mei Cai Kou Rou | Pork Belly with Preserved Vegetables - The Woks of Life

Mei Cai Kou Rou is a Chinese dish of steamed pork belly with preserved mustard greens and a delicious silky sauce—pure comfort food over rice!

Shanghainese Sticky Red-Cooked Pork Belly

Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.

Red Cooked Pork (Hong Shao Rou): Grandma’s Version

We've already posted a Red Cooked Pork (Hong Shao Rou) recipe made by our mom. Today, we come to you with our grandma’s Hing Shao rou - red cooked pork.

Lu rou fan

Lu rou fan, haven’t heard of it? Well, it’s a delicious Taiwanese dish made with braised pork belly, fragrant rice, boiled eggs and bok choy. It does take a couple of hours to make, so it’s great for when you’re having a slow day.