Chinese-Style Pork with Black Bean Sauce

From the kitchen of One Perfect Bite...Continuing with the exploration of the Chinese-style black beans that were the base of the sauce used in yesterday's recipe, I wanted to share this entree with you. It's a classic rendition of a stir-fry that uses fermented  beans for flavor. These are not the same beans that are used in Mexican cooking. The Asian version is made from soy beans that have been dried and fermented with salt. They are pungent and strongly flavored and blend well with other heady ingredients such as garlic or chilies. The beans are usually sold in plastic bags and can be found in Asian markets. They will keep for months if kept in a sealed container and stored in a cool dry place. You will need fermented beans for this recipe, though, in a pinch, the premade black bean sauce found in your supermarket can be used. At first read, the dish sounds involved, but I've found that recipes like this aren't that all difficult if you take them a step at a time and carefully read the directions. The first three steps of this recipe can each be executed in minutes and if you are comfortable with the stir-fry technique, this dish can be on the table in 30 minutes. I hope you can find that 30 minutes. This is a really nice entree that I hope you will try. Here's the recipe.


Chinese-Style Pork with Black Bean Sauce...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
3/4 to 1 pound thinly sliced pork tenderloin
5 tablespoons chicken stock
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons coarsely chopped fermented black beans
2 tablespoons chopped fresh ginger
2 teaspoons chopped garlic
2 tablespoons vegetable oil
1 cup (2-inch) green bell pepper strips
2 tablespoons chopped scallions
2 teaspoons Asian sesame oil

Directions:
1) Combine soy sauce, cornstarch and sugar in a medium bowl and stir until cornstarch and sugar are dissolved. Add pork and toss to coat. Let marinate for 15 minutes.
2) Combine chicken stock and rice wine in a small bowl and stir to mix well. Set aside.
3) Combine black beans, ginger and garlic in another small bowl. Stir to combine. Press mixture with back of a spoon to form a coarse paste.
4) Heat a wok or large skillet over high heat. Add oil and swirl to coat pan. Add pork in a single layer and cook until edges begin to change color, about 30 seconds. Toss and turn meat. Continue to cook and toss until the pork is no longer pink, about1 minute.
5) Add peppers. Cook and toss until they are shiny and beginning to wilt, about 1 minute. Add black bean mixture. Cook and toss, or stir, until combined. Add reserved chicken stock mixture from step 1 and cook until sauce comes to a gentle boil. Cook for another 3 to 5 minutes to complete cooking of pork and peppers and sauce begins to thicken and forms a smooth sauce.
6) Transfer to a serving platter. Top with scallions and serve immediately with hot rice. Yield: 4 servings.

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