Jiangxi Triple Cooked Pork

Jiangxi Triple Cooked Pork

This Jiangxi triple cooked pork belly dish is a very traditional and popular dish I learned from my ex mother-in-law. She cooked this dish a few times a year and as the youngest daughter-in-law I was terrified not only of this matriarch but of the oil spits!

She came to ‘Nanyang’ aka the old thermology for ‘Southeast Asia’ as in this case, Malaysia when she was in her 20s with 3 children on board an extremely small space on a Chinese junk because she was worried the father-in-law will look for a new wife! That was in the early 20th century.

She was an amazing woman and I am lucky to have learnt a few special Jiangxi home dishes from her after I overcame my initial fright and learned to speak the Jiangxi dialect.

This traditional homey triple cooked pork belly is one I have not seen in any recipe on the net or cook books. it is simple but oh so delicious! Mother-in-law cooked this on special occasion like festivals days only.

In Chinese it is called “Hui Guo Rou”, (回锅肉) , meaning the meat to be returned to the wok and to be cooked again. However this time not twice but triple cooked. That is, first boiled, second fried in oil and then stewed (simmered).

When she was cooking this dish I was always scared, the oil spitting and cleaning! It was scary! The huge amount of garlic to be minced finely, else we, the other sister-in-law and I will get THE look!

When it come to eating time, no one dare to take more than twice, aka 2 pieces or we get the matriarch’s STARE.

Today I have from my garden gathered some home grown spring onions and garlic. I am so happy to have my first harvest of garlic this year! I will definitely plant more next year! I wanted to use my garlic for a good dish, the best dish and I decided to pay homage to both my ex deceased mother-in-law and my home grown garlic.

This is also to document this Jiangxi triple cooked pork dish least I forget in my dotage.

Jiangxi Triple Cooked Pork


  • 1 kg Pork belly (ribs on side if possible) with skin on
  • 5 slices Ginger
  • 1 bunch Spring onions
  • 1 tbsp Chinese 5 spice
  • 1 cup Soy sauce
  • 2 tbsp Oyster sauce
  • 1 thumb sized Rock sugar
  • 3 whole bulbs Garlic minced
  • 2 – 3 tbsp Rice wine


  • Place the piece of pork into a deep pot with water, ginger and spring onions and bring to boil then simmer until a chopstick can poke through the deepest part. Save a cup of the stock.
  • Remove pork and marinate with soy sauce and 5 spice powder. Marinate 24 hours.
  • Heat oil and fry the pork (refer to pic) remove pork and save half cup of oil.
  • Slice the pork into chunky pieces)
  • Heat the saved oil and fry the minced garlic. When light brown add in the white of spring onions, rock sugar and pork.
  • Then season with the oyster sauce and pour in the marinate.
  • cover and let simmer for 10 to 15 minutes (depending if you have dentures!)
  • Open cover and add in green of spring onions and 2 tbsp of rice wine. serve.
  • Taste and adjust seasoning to suits your taste.

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