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Pork in Black Bean Sauce with Green Peppers

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

Pork in Black Bean Sauce with Green Peppers

Pork in Black Bean Sauce with Green Peppers

Pork goes really well with black beans, the salty and pungent flavour of which is so distinctively southern Chinese.

Based on a recipe by Ken Hom, but I wanted to add spice to this dish; ginger, garlic and chilli came to mind and so I came up with this.

pork,black,bean,sauce,peppers,recipe
main,Chinese,pork
Chinese
Yield: 2
Author: Jan Bennett
Pork in Black Bean Sauce

Pork in Black Bean Sauce

You must rinse your preserved 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.
Prep time: 10 MinCook time: 10 Mininactive time: 30 MinTotal time: 50 Min

Ingredients

  • 400g thin-cut pork loin steaks - thinly sliced or bash them between some cling film if you need to make them 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
  • 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 chilli sauce
  • 1 dried red chilli - deseeded and cut into thin strips
  • 2 teaspoons of schezuan pepper - 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

Instructions

  1. 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.
  2. Now put them in a small dish and pour on the chilli oil. Leave them till your ready to use them.
  3. Mix together the marinade ingredients and marinate the pork.
  4. Leave to marinate for about half an hour or longer if you can.
  5. When your ready to cook, drain the pork from the marinade.
  6. Heat about a tablespoon of oil in a wok or large skillet and saute the pork until almost cooked then remove and set aside.
  7. 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 beans are in chilli oil and so you won't need much.
  8. When it's nice and hot add the onions, peppers, garlic, ginger and fermented black beans along with the oyster sauce, sweet chilli sauce, Szechuan pepper and the dried chilli. 
  9. Keep stirring all the time as you don't want anything to burn.
  10. 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.
  11. 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!
  12. Simmer for a few minutes.
  13. Now, have a taste and if needed add a little more soy sauce or whatever to taste and serve immediately - I served mine with egg fried rice.
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10 comments

  1. 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!

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  2. I've been trying to do more Asian dishes - this looks fantastic! Great photo.

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  3. Jan, u cook Chinese food better than many Hong Kong people, haha.

    This dish looks so authentic Chinese, yummilicious!

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  4. That looks so delicious Jan! I have a great fondness for Black Bean Sauce. It's one of my favourite oriental flavours!

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  5. Jan, you know that this is my kind of meal.

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  6. I love black bean sauce, and yours sounds delish. Looks pretty damn good too.

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  7. 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 :)

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  8. 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.

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  9. Hi Alvaro - Please try to get some soy sauce as Worcestershire just wont be the same!

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  10. I had some larger chunks of pork and little time so I improvised on this theme. Didn't have time to marinade but I immersed the pork in the marinade then cooked it in the oven for 30 mins until cooked. I added the pork with its marinade to the wok after the onion/chilli etc had been cooking for a short while. I didn't have any hoisin sauce and I didn't use a substitute as I reckoned there was plenty of flavour from everything else. I also used bottled supermarket black bean sauce, red pepper instead of green, and added tenderstem broccoli. The result? Amazing! The best pork stir fry ever. The sauce was fabulous. Adding some chicken stock to loosen it all up was great. I also think having the marinade in the sauce helped as the marinade was sticky from the oven and because there was cornflour in the marinade. Excellent recipe (even if I did riff on the them...). Essential to use fresh ginger.

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Cheers
Jan