"Twice-cooked pork" (回鍋肉, Huí Guō Ròu) is a traditional stir-fried dish originating in Sichuan Province, China.The name means "return-to-the-pot meat," referring to the authentic cooking method of first boiling the pork, then stir-frying it.In Sichuan, it's typically made with spicy doubanjiang (fermented broad bean chili paste) and garlic shoots, giving it a bold and punchy flavor.
In Japan, however, a more mellow version of this dish became popular thanks to the renowned Sichuan chef Chen Kenmin.Instead of garlic shoots, Japanese-style Huí Guō Ròu features cabbage and bell peppers, and uses sweet hoisin-style paste (tenmenjan) for a rich, savory-sweet sauce.
The combination of thinly sliced pork belly and crisp vegetables is loved for how well it pairs with white rice, making it a favorite home-cooked meal.Today’s recipe is a comforting take on this beloved dish: a thick, richly flavored stir-fry with tender autumn eggplant, inspired by a popular menu item from a bustling Chinese diner in Japan.
25 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 1/3 oz thinly-sliced pork belly
- 2 medium Japanese eggplants
- 2 Japanese long onions, sliced diagonally
- 2 cup chopped cabbage
- potato starch, as needed
- 1 tbsp. hoisin paste (tenmenjan)
- 2 tsp. doubanjiang (fermented chili bean paste)
- 1 tbsp. sake (or dry white wine)
- 1 tbsp. mirin
- 1 garlic clove, grated
- 1 piece ginger, grated
- 4 shakes ground black pepper
- 1 tbsp. sesame oil
- for sautéing neutral oil (such as canola or vegetable oil)
- a pinch of salt
INSTRUCTIONS
- 1
Prep the ingredients:
・Cut the strips of pork into bite-sized pieces and lightly coat with potato starch.
・Slice the eggplant lengthwise in half, then into 1/2 in. (1.5 cm) diagonal slices.
・Slice the Japanese long onions diagonally into 1/2 in. (1 cm) pieces.
・Roughly chop the cabbage.
- 2
Cook the eggplant:
Arrange the eggplant in a frying pan and drizzle with oil. Sprinkle with a pinch of salt and cook over low heat until tender and browned on both sides. Remove and set aside.
Tip: Although the oil amount is small, slow cooking ensures that the eggplant becomes tender and will absorb flavors well.
- 3
Cook the pork:
Lay the pork in the same pan (no additional oil necessary) and cook over medium-high heat until browned on one side. Flip, cover, and steam over low heat until cooked through.
The pork should appear moist on the surface once steamed.
- 4
Add vegetables:
Add the cabbage and long onions and stir-fry briefly over high heat.
- 5
Add sauce and combine:
Return the eggplant to the pan. Add the combined sauce ingredients (hoisin paste, doubanjang, sake, mirin, garlic, ginger, pepper).
Let the sauce bubble briefly and when it becomes fragrant, mix everything together to coat well in the sauce.
- 6
Finish:
Drizzle with sesame oil and serve.
Pair with rice and miso soup to complete your comforting Japanese-style set meal!
RecipeID
96
Tips & Notes
・Autumn eggplant is especially tender and juicy due to the cooler temperatures and milder sunlight—it becomes incredibly soft when cooked.
・Sliced pork belly works best, but chopped or thin pork loin can also be used.
・Dredging with potato starch helps the sauce to more easily coat the pork and gives the dish a luscious texture.
・A generous amount of Japanese long onions adds a delicious aroma and depth of flavor.
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.