Pork with Black Bean Sauce

By Ken Hom From the book Complete Chinese Cookbook
Pork with Black Bean Sauce

Pork goes particularly well with black beans, the salty and pungent flavour of which is so distinctively southern Chinese. This simple, homely, stir-fried dish is one I often ate as a child. Sometimes my mother would vary the taste by adding an extra spicy touch of chilli bean sauce. It is very quick to cook and goes well with plain rice and any stir-fried vegetable.

For how many? Serves 4


  • 1½ tbsp groundnut or vegetable oil
  • 450g lean pork
  • 1½ tbsp black beans, coarsely chopped
  • 1 tbsp finely chopped garlic
  • 3 tbsp finely chopped spring onions
  • 1 tbsp chopped shallots
  • 1½ tbsp light soy sauce
  • 1 tsp sugar
  • 1 tbsp chicken stock or water
  • 1 tbsp sesame oil
  • For the marinade:
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp cornflour
  • For the garnish:
  • Chopped spring onions
  • Chopped spring onions


Cut the pork into thin slices 5cm (2in) long. Put the slices into a small bowl and mix them well with the marinade ingredients. Let them marinate for about 20 minutes.

Heat a wok or large frying pan until it is hot. Add half the oil, and when it is very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it into the wok and quickly stir-fry it for about 2–3 minutes. Transfer it to a bowl.

Wipe the wok clean, reheat it and add the rest of the oil.

Then quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the soy sauce, sugar, chicken stock and sesame oil. Bring to the boil, then return the pork to the wok or pan and stir-fry for another 5 minutes. Turn everything on to a platter and serve at once.

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