Pork with Black Bean Sauce
A Cantonese pork stir-fry: thinly sliced pork tossed hot with peppers, onion and a sauce of salted black beans, garlic.
Overview
Pork goes particularly well with black beans; their salt and spicy flavour is distinctly Chinese. This quick-cooking dish balances tender pork with the bold, pungent character of fermented black beans. The result is authentic, flavour-forward, and ready in minutes. Perfect for weeknight meals or elegant entertaining.
Serves: 4 Prep Time: 15 minutes Cook Time: 4 minutes
Ingredients
Pork & Marinade
- 350 grams lean pork (cut into thin slices, about 5 cm long)
- 2 teaspoons dry sherry
- 2 teaspoons light soy sauce
- ½ teaspoon cornflour
Cooking & Sauce
- 1 tablespoon oil
- 1 ½ tablespoons black beans (coarsely chopped)
- 1 ½ teaspoons garlic (finely chopped)
- 1 tablespoon spring onions (finely chopped)
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
- 2 teaspoons Chinese chicken stock
Method
Stage 1 - Prepare & Marinate
- Cut the pork into thin slices, about 5 cm long.
- Put the slices into a small bowl and mix them well with the dry sherry, soy sauce and cornflour.
- Let them marinate for about 20 minutes.
Stage 2 - Cook Pork
- Heat a wok or large frying pan until hot.
- Add about ½ 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 for 2-3 minutes.
- Transfer at once to a bowl.
Stage 3 - Build Sauce
- Wipe the wok clean and re-heat it.
- Add the rest of the oil.
- Quickly add the black beans, garlic and spring onions.
- A few seconds later add the remaining soy sauce, sugar and stock.
- Bring the mixture to a boil.
Stage 4 - Combine & Serve
- Return the pork to the wok.
- Stir-fry the entire mixture for another 5 minutes, coating the pork thoroughly with the sauce.
- Turn onto a platter and serve immediately.
Notes
- Black beans: Fermented black beans (douchi) are essential. Chop coarsely to distribute throughout.
- Two-oil technique: Using less oil initially for pork preserves crispness; building sauce with remaining oil ensures proper infusion of flavours.
- Quick stir-fry: High heat and constant movement prevent pork from toughening.
Serving
Serve with: Plain rice or stir-fried vegetables
Storage
- Keeps 2-3 days refrigerated
- Freezes well up to 2-3 months
- Excellent as a make-ahead dish
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