Hui guo rou has a literal translation of ‘return-to-the-pot meat,’ which means that the meat is, well, returned to the pot, meaning that it’s cooked with two methods.  First, the pork belly is boiled, then it is thinly sliced and sauteed with leeks and other ingredients. Hui guo rou is not one of the dishes that made it on my mom’s menus, but I remember first eating it (or at least remembering its name) sometime after college, and really enjoying it. When I found out that its roots were in Sichuan, it made sense, because I have not tried a Sichuan dish I don’t love.
When I called my grandma (my mom was in Europe) to ask how to make it, she confirmed that this was a 家常菜(jia1chang2cai4), which I translate as a homey-style dish, or home-cooking type of dish. Another vote for this dish!
Can you go wrong with pork belly? Or doufugan? Or leek? Hmmm. probably not.

Meanwhile, Simba and Pepper love to get in between me and my computer..

Hmm…what else can we do to make her give up on using the computer?

Hui Guo Rou Twice Cooked Pork

We like some pork with our leek in our family- this was 3 cups of leek!

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