Recipe

November 4, 2011

Pork With Black Bean Sauce Recipe

Recipe:

Step 1: Cut the pork into thin slices 2″ long. Put the slices into a small bowl and mix them well with the marinade ingredients. Let them marinate for about 20 minutes.

Step 2: Heat a wok or large skillet 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.

Step 3: Wipe the wok clean, reheat it and add the rest of the oil. Then quickly add the black beans, garlic, green onions and shallots. A few seconds later add the soy sauce, sugar, chicken stock and sesame oil. Bring to a boil, then return the pork to the wok or skillet and stir-fry for another 5 minutes. Turn everything onto a platter and serve at once.

See more recipes by Ken Hom.

Reprinted with permission from Ken Hom’s Complete Chinese Cookbook (2011 Firefly Books).

Ingredients

1 lb. lean pork
1-1/2 tbsp peanut or vegetable oil
1-1/2 tbsp black beans, coarsely chopped
1 tbsp finely chopped garlic
3 tbsp finely chopped green onions
1 tbsp chopped shallots
1-1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil

Marinade
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornstarch
Chopped green onions for garnish

Directions

Yield:

Step 1: Cut the pork into thin slices 2″ long. Put the slices into a small bowl and mix them well with the marinade ingredients. Let them marinate for about 20 minutes.

Step 2: Heat a wok or large skillet 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.

Step 3: Wipe the wok clean, reheat it and add the rest of the oil. Then quickly add the black beans, garlic, green onions and shallots. A few seconds later add the soy sauce, sugar, chicken stock and sesame oil. Bring to a boil, then return the pork to the wok or skillet and stir-fry for another 5 minutes. Turn everything onto a platter and serve at once.

See more recipes by Ken Hom.

Reprinted with permission from Ken Hom’s Complete Chinese Cookbook (2011 Firefly Books).

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