Twice cooked pork or double cooked pork is one of the most famous Sichuan pork (dish). Its Chinese name is huiguorou, means "returned to the pot meat". Pork is boiled in the pot first. Then it (cook) again with other ingredients, (include) broad bean paste (doubanjiang), fermented (发酵的) black soybeans (douchi), garlic, ginger, and so on.
It is said that the dish was created by a Chinese poet (call) Su Dongpo in the Song Dynasty (960-1279). Su Dongpo made a delicious pork dish for his friends one day. He cooked the pork in a pot, walked out of the house and (complete) forgot about it. After he returned, he found that the simmering (炖的) pork (turn) very soft. He tasted the pork sizzling (嘶嘶响) in its fat and found the pork had become softer and (delicious) than with his previous boiling method. So, he returned it to the pot with the other ingredients. Su Dongpo impressed his friends his dish.
Due to its original story its taste, twice cooked pork has become very popular nationwide.
