Recipe Pork with Black Bean Sauce

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
3:25 PM
Maidstone, Kent, UK
This recipe is a very straightforward, quick to make and to my mind, its foolproof. This is good, basic & tasty Chinese cooking. Plus, you don't need too many ingredients. However, you do need fermented black beans (not a bottle of ready-made black bean sauce). The beans are available quite cheaply in Asian supermarkets here in the UK. I happened to have some and they keep forever so its worth seeking them out if you have never used them.

Recipe from Ken Hom's Chinese Cookery (1984)


Salted Black Beans (and garlic)


12oz (350g) lean pork
2 tsp dry sherry or rice wine
2 tsp light soy sauce
½ tsp cornflour
1 tbsp oil
1½ tbsp black beans, coarsely chopped
1½ tsp garlic, finely chopped
1 tbsp spring onions, finely chopped
2 tsp light soy sauce
1 tsp sugar
2 tsp chicken stock or water

  1. Cut the pork into thin slices 2 inches (5 cm) long. Put the slices into a small bowl and mix them well with the dry sherry or rice wine, soy sauce and cornflour.
  2. Let them marinade for about 20 minutes. Heat a wok or large frying-pan until it is hot. Add about 1/2 tablespoon of the oil and, when it is almost smoking, lift the pork out of the marinade with a slotted spoon and quickly stir-fry it for about 2-3 minutes. Then transfer it at once to a bowl.
  3. Wipe the wok clean, re-heat it and add the rest of the oil. Then quickly add the black beans, garlic and spring onions. A few seconds later add the rest of the ingredients.
  4. Bring the mixture to a boil and then return the pork to the wok or pan. Stir-fry the entire mixture for another 5 minutes. Turn it onto a platter and serve.

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