Twice-cooked pork

{{Short description|Chinese pork dish}}

{{more citations needed|date=January 2018}}

{{Infobox food

| name = Twice-cooked pork

| image = Twice cooked pork, Jia Yan, 5 rue Humblot, Paris 003.jpg

| image_size = 300px

| caption = Twice-cooked pork with vegetables

| alternate_name = Hui guo rou

| country = China

| national_cuisine = Sichuan cuisine

| region = Sichuan

| creator =

| year =

| course =

| type =

| served =

| main_ingredient = Pork, vegetables, Shaoxing wine, hoisin sauce

| variations =

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}}

{{Chinese|collapse=yes|s=回锅肉|t=回鍋肉|p=huíguōròu|j=wui⁴ wo¹yuk⁶|l=meat returned to the wok}}

Twice-cooked pork or double-cooked pork ({{zh|t=回鍋肉|p=huíguōròu|l=meat returned to the wok}}) is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried—"returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly garlic sprouts, but often baby leeks, cabbage, bell peppers, onions, or scallions.{{sfnb|Dunlop|2003|p= 195}} The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet wheat paste.{{sfnb|Chiang|1976|p=96-98}}{{sfnb|Dunlop|2003|p=195}}

This dish is commonly associated with yan jian rou ({{zh|links=no|t=鹽煎肉|l=salted fried pork}}), which tastes quite similar, but cooked in a different process.