回锅肉
huí guō ròu
ZH
twice-cooked pork, a traditional Sichuan Chinese dish made by first boiling pork, slicing it, and then stir-frying it with seasonings and vegetables
我周末在家做了一份香辣的回锅肉。
I made a plate of spicy twice-cooked pork at home on the weekend.
Etymology
This dish originated in Sichuan province of China. Its name literally means 'meat returned to the wok', referring to the key step of frying the pork a second time after boiling. It dates back to the Qing dynasty and has become one of the most iconic dishes of Sichuan cuisine.
Memory Aid
Break the word into parts: 回 (return) + 锅 (wok/pan) + 肉 (meat) → meat that gets returned to the wok for a second cooking = twice-cooked pork.
Collocations
香辣回锅肉四川回锅肉蒜苗回锅肉回锅肉饭
Synonyms
锅回肉熟爆盐煎肉