How to pronounce Twice-cooked pork

Twice-cooked pork is written 回锅肉 where it comes from. In the International Phonetic Alphabet it is /xwěɪ.kwó ʐòʊ/. In plain English letters that is HWAY-gwoh ROH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Twice-cooked pork?

Twice-cooked pork is a main dish of China. Where it comes from: Sichuan. People usually eat it at lunch or dinner. Its main ingredients are pork and vegetables. It tastes spicy, savory and rich.

Where Twice-cooked pork comes from

Twice-cooked pork is one of 108 signature dishes of China on this map. See all dishes from Sichuan.

• Mapo tofu 麻婆豆腐 · Main dish · Chengdu, Sichuan

  Mapo tofu is Sichuan cooking in one bowl: soft tofu in a red, oily sauce of fermented broad-bean chilli paste with minced beef and plenty of Sichuan pepper, which leaves the mouth tingling.

• Kung pao chicken 宫保鸡丁 · Main dish · Sichuan

  Kung pao chicken is a spicy stir-fry of diced chicken, peanuts, vegetables, dried chillies and Sichuan peppercorns.

• Dan dan noodles 担担面 · Noodles & pasta · Sichuan

  Dan dan noodles are a Sichuan noodle dish named after the carrying pole, dan, used by the hawkers who first sold them in the street.

• Fuqi feipian 夫妻肺片 · Main dish · Sichuan

  Fuqi feipian, husband and wife lung slices, is a popular Sichuan dish from Chengdu, served cold or at room temperature.

• Peking duck 北京烤鸭 · Main dish · Beijing

  Roast duck was eaten in China's imperial kitchens long before it reached Beijing; it is often traced to Nanjing when that city was the Ming capital, and the court brought it north in the 15th century.

• Xiaolongbao 小笼包 · Snack · Nanxiang, Shanghai

  Xiaolongbao are small soup dumplings steamed in the bamboo basket that gives them their name.

Food of China

Dishes like Twice-cooked pork in other countries

Same type of dish and similar main ingredients as Twice-cooked pork:

• Kavarma кавърма · Main dish · Thrace, Bulgaria

  Kavarma is a Bulgarian dish baked in the oven in small clay pots called gyuvech.

• Mućkalica мућкалица · Main dish · Southern Serbia (Leskovac), Serbia

  Mućkalica is a Serbian stew of grilled meat and vegetables.

• Spetzofai σπετζοφάι · Main dish · Pelion (Thessaly), Greece

  Spetzofai is a spicy dish of fried country sausages in a sauce of peppers and tomato.

• Moravian sparrow moravský vrabec · Main dish · Moravia, Czechia

  Moravský vrabec, the "Moravian sparrow", is a traditional dish of Moravian cooking: pieces of fatty pork first braised and then roasted, seasoned with garlic, caraway and salt and sometimes splashed with wine or beer, with a large amount of chopped onion.