Modu Recipes

Yeo Kyung-ok's Hui Guo Rou

A traditional Sichuan-style pork dish where pork belly is blanched, then pan-fried until crispy, and stir-fried with vegetables in a spicy fermented black bean and chili paste sauce.

🙋 Recommended for

  • ⭐ Those who want to taste authentic, spicy-savory Sichuan-style stir-fried pork
  • ⭐ Those looking for a unique, elevated twist on regular grilled pork belly

Ingredients needed 🛒2 servings

  • thinly sliced pork belly 300g
  • lettuce 1/4 head
  • green onion 1 stalk
  • garlic 3~4 cloves
  • ginger a small piece
  • red chili pepper (or spicy chili) 1
  • dried chili pepper a small amount
  • chili oil 2~3 tablespoons
  • sesame oil a small amount
  • soy sauce 1 tablespoon
  • oyster sauce 1/2 tablespoon
  • fermented black bean paste 1 tablespoon
  • sugar 1/2 tablespoon
  • chili bean paste 1/2 tablespoon
  • shaoxing wine (or water) 1 tablespoon

Recipe 🍳

  1. Cut pork belly into bite-sized pieces, and slice green onion into 3cm lengths. Thinly slice garlic and ginger, and remove seeds from red chili before cutting it into long strips. Tear lettuce by hand into large pieces.
  2. In a small bowl, mix soy sauce 1 tablespoon, oyster sauce 1/2 tablespoon, fermented black bean paste 1 tablespoon, sugar 1/2 tablespoon, chili bean paste 1/2 tablespoon, and shaoxing wine 1 tablespoon to prepare the seasoning sauce in advance.
  3. Blanch the pork belly in boiling water until the surface is cooked and excess fat has been released. Remove and drain thoroughly.
  4. Heat generous oil in a pan, then add the blanched pork belly and pan-fry until the exterior turns golden and crispy. Remove and set aside to drain excess oil.
  5. Add 2~3 tablespoons of chili oil to the same pan, then sauté dried chili, sliced garlic, ginger, and green onion for about 10 seconds until fragrant.
  6. Add the pan-fried pork belly, red chili, and torn lettuce to the aromatic base. Pour in the prepared sauce and quickly stir-fry over high heat until the lettuce just begins to wilt. Finish by drizzling with sesame oil.
  1. Cut ingredients into bite-sized pieces, and mix soy sauce, fermented black bean paste, chili bean paste, oyster sauce, and sugar to make the sauce.
  2. Blanch pork belly, then pan-fry it until the outside becomes crispy. Set aside.
  3. Sauté aromatics in chili oil, then add pork, vegetables, and sauce. Stir-fry quickly over high heat to finish.

Cooking tips 💡

  • Pre-mixing the chili bean paste and fermented black bean sauce before cooking ensures even distribution and prevents burning during the fast, high-heat stir-frying typical of Chinese cuisine.
  • Blanching the pork first, then frying it again until crispy removes the raw pork odor and enhances the chewy, satisfying texture.
  • Due to home stove power limitations, overcooking lettuce will release too much moisture. Always stir-fry quickly over high heat right after adding the sauce to preserve the crispness.

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