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Pork & black beans
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Total Time:
25 minutes
Indulge in a homemade version of your favorite Friday night takeout with this delicious and vibrant pork stir-fry that will have you craving more.
Ingredients:
  • 2 tablespoons shaoxing rice wine
  • 2 teaspoons cornflour
  • 3 tablespoons low-salt soy sauce
  • 400 g higher-welfare pork fillet
  • ½ a bunch of spring onions
  • 2 green peppers
  • 5 cloves of garlic
  • 1 long fresh red chilli
  • 5cm piece of ginger
  • 2 tablespoons groundnut oil
  • 1 tablespoon Asian chilli oil
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon soft brown sugar
  • 2 tablespoons Asian fermented black beans (see tip)
  • 1 tablespoon sesame seeds
Instructions:
  • In a bowl, mix rice wine, sesame oil, cornflour, and 1 tablespoon of soy sauce. Cut pork into 1cm thick discs, then coat with the marinade. Let it marinate. Cut spring onions, soak white part in ice water, and slice green part into ribbons. Cut peppers into wedges, thinly slice garlic, and cut chilli diagonally. Chop ginger into matchsticks. Heat wok, fry peppers until charred, set aside. Fry pork until golden, then set aside. Add oils to wok, stir-fry aromatics, then add sugar, water, and soy sauce. Bring to boil, return pork and peppers to wok, add black beans, stir-fry. Toast sesame seeds. Serve with jasmine rice, garnish with sesame seeds and spring onions.

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