Recipe Pork with Black Bean Sauce

Morning Glory

Obsessive cook
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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)

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Salted Black Beans (and garlic)

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Ingredients
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

Method
  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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