Twice cooked pork (回鍋肉, pinyin: Huí Guō Ròu; jyutping: wui4 wo1yuk6; literally "return pot meat"; also called double cooked pork) is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first simmeringpork belly steaks in water with spices, e.g. slices of ginger, cloves, star anise, jujubes and salt. After refrigeration to firm the meat, next it is then cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most common vegetables to accompany the pork are: napa cabbage, bell peppers or scallions.
The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar months, with this dish as the main course. The simplest way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients; however, an alternative method involves frying the meat by itself until cooked, then frying the vegetables separately for a while, and finally frying everything together.