Pork in Black Bean Sauce with Green Peppers, Chilli and Ginger

Pork with green peppers in black bean sauce is so good to eat!

I wanted to add spice to this dish.  Ginger, garlic and chilli came to mind and so I came up with this.

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You will need:
400g thin cut pork loin steaks - thinly sliced (bash them between some cling film if you need to make yours thinner)

For the marinade:

2 tablespoons soy sauce
1 tablespoon of Shaoxing
1 teaspoon sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornflour
2 teaspoons of peanut or vegetable oil

What else you need:
a little peanut or vegetable oil for frying
1 large onion - chopped into cubes
2 green bell peppers - de-seeded and cut into bite sized pieces
4 fat cloves of garlic - chopped
fresh ginger, finely chopped - about 1 tablespoon
1 teaspoon of oyster sauce
2 tablespoons of sweet chili sauce
1 dried red chilli - de-seeded and cut into thin strips
2 teaspoons of schezuan peppercorns - ground with a pestle and mortar
2 tablespoons fermented black beans (soaked in water for 15 minutes and then rinsed and chopped)
1/2 a tablespoon of chilli oil
1/4 cup chicken stock - made from 1
Knorr chicken stock cube (Oxo cubes taste too salty)
1 tablespoon of dark soy sauce

How to do it:
You must rinse your black beans well and then leave them to soak for about 15 minutes. When that's done rinse them again and chop them into small bits. Now put them in a small dish and pour on the chilli oil. Leave them till your ready to use them.

Mix together the marinade ingredients and marinate the pork. Leave to marinate for about half an hour or longer if you can.
When your ready to cook, drain the pork from the marinade. Heat about a tablespoon of oil in a wok or large skillet and saute the pork until almost cooked then remove and set aside.
Wipe the pan with kitchen paper to give it a bit of a clean.
Now heat about half a tablespoon more oil in the same pan - remember the black bean are in chilli oil and so you wont need much.
When it's nice and hot add the onions, peppers, garlic, ginger and the fermented black beans along with the oyster sauce, sweet chili sauce, schezuan pepper and the dried chilli.
Keep stirring all the time as you don't want anything to burn.
Saute until fragrant, about 1 minute or so.
Now return the pork back to the pan along with most of the chicken stock and the soy sauce. If you think you need to add the rest of the chicken stock do so - you want a bit of sauce as it's the best bit!

Simmer for a few minutes.
Now, have a taste and if needed add a little more soy sauce or whatever to taste.Serve immediately - I served mine with egg fried rice.


Sean said…
Black bean sauce has to be my favorite Chinese sauce! It's hard to find in the Americanized Chinese restaurants here. Looks great as always Jan!
Pam said…
I've been trying to do more Asian dishes - this looks fantastic! Great photo.
KennyT said…
Jan, u cook Chinese food better than many Hong Kong people, haha.

This dish looks so authentic Chinese, yummilicious!
Marie said…
That looks so delicious Jan! I have a great fondness for Black Bean Sauce. It's one of my favourite oriental flavours!
Cynthia said…
Jan, you know that this is my kind of meal.
Jan said…
I love black bean sauce, and yours sounds delish. Looks pretty damn good too.
Jeanne said…
I only discovered black bean sauce when i moved to the UK and now I'm hooked! This dish looks so fresh and summery with the bright green peppers :)
Alvaro said…
I was planning to cook pork in black bean sauce and didn't know hot to, so thanks for your recipe! I don't have soya sauce, so hope Worcestershire sauce works as substitute.
Jan Bennett said…
Hi Alvaro - Please try to get some soy sauce as Worcestershire just wont be the same!

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