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Pork with Black Bean Sauce
From the book
Complete Chinese Cookbook
Ken Hom's all-encompassing guide to Chinese cuisine
250 inspiring recipes for authentic Chinese dishes
Easy-to-follow recipes from basic dishes to elaborate feasts
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Introduction from Ken Hom
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.
Ingredients
Method
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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