Monday, May 7, 2012

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


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


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.

One Year Ago Today: Derby Day Sandwiches

Two Years Ago Today: Grilled Roulades of Asian Eggplant with Soy-Ginger Glaze

Three Years Ago Today: Yogurt Cheesecake


anne said...

Love this simple and easy dish ! Very yummy ! Planning to cook some spareribs and bitter melon with black beans tonight :D I usually soak black beans for few minutes before frying it :)

Duncan D. Horne - the Kuantan blogger said...

Mary, that looks delicious and reminds me of food we eat over here in Malaysia!
Duncan In Kuantan

Foodycat said...

You've reminded me that I have a jar of preserved black beans in the pantry. I can make this!

Life's a shoe said...

i think i'm going to try making this one!

kitchen flavours said...

This looks delicious! I could just eat this one dish with steamed rice!

Kim said...

I have a bag of these at home and never try these already. This meal looks good!

laurie said...

this sounds delicous, I have never saw the fermented beans here, to samll a city I'm afraid.

Jenn said...

I don't care what anyone says, Mary, they can find that 30 minutes.. I just know it :) This looks wonderfully delicious... another black bean sauce recipe I must try very soon!

Chiara Giglio said...

I will try as soon as possible Mary!have a good day, blessings...

lulumusing said...

Your sight is a visual treat to say nothing about it being filled with wonderful recipes. The pork/noodle combination is on my menu this week. Thanks!

Juju@Get Fit with Juju said...

I need to keep my eyes open for salted black beans. The recipe looks Delish!

love2dine said...

everything looks so delicious!

FusionGrafx said...

I haven't stopped by in a long while, but this, like all of your other dishes looks just divine! Sounds yummy. Keep up all of your hard work, it keeps a lot of us motivated to keep cooking!

Suzie said...

This looks really good. Where do you find all the time to cook all this Mary? And photograph it and blog about it?! :)

Laura@howtocookgoodfood said...

You know I keep meaning to buy these slated black beans and I can imagine just how they add another level of flavour to this wonderful sounding dish!
This would make a lovely supper dish, thanks :-)

Eliotseats said...

I DO need to stir fry more!

Dining Alone said...

I have never seen these beans before, but have several Asian markets near me, I will look out for them!

Blond Duck said...


France@beyondthepeel said...

I look forward to getting fermented beans for this. With all the health benefits of fermentation what could be better. Thanks for sharing!

Rumana Rawat said...

Lovely dish:)

Susan Lindquist said...

I have been o the hunt for fermented black beans in my area, ut I guess I have to go to Boston's or manchester to find them ... no Asian markets and nothing even close in our area supers ... this is a killer recipe, Mary! I know I will love it when I finally gather the necessaries!

My Little Space said...

Oh finally, you found some black beans! Hope you like it too. I like cooking it this way. Other than that you can use it to make braised pork ribs with hips of chilies (chopped), sichuan pepper, fermented soybean (dou jiang) & oyster sauce. Any ide, you might give this a try? haha....
Hope you're having fabulous day.

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