Pork with black bean sauce

By Birgitta

Chosen by Ken Hom in The Observer's '50 best easy to medium recipes'.

Ingredients

• 450 g lean pork
• 1 tbs Shaoxing rice wine or dry sherry
• 1 tbs light soy sauce
• 2 tsp sesame oil
• 1 tsp cornflour
• 11/2 tbs peanut oil
• 11/2 tbs black beans, rinsed and coarsely chopped
• 1 tbs garlic, finely chopped
• 3 tbs spring onions, finely chopped
• 1 tbs chopped shallots
• 11/2 tbs light soy sauce
• 1 tsp sugar
• 1 tbs chicken stock or water
• 1 tbs sesame oil

Details

Servings 4
Adapted from guardian.co.uk

Preparation

Step 1

Cut the pork into thin slices 5cm long. Put the slices into a bowl and mix them well with the rice wine or sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.

Heat a wok or large frying pan until it is very hot. Add half the oil, and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir-fry it for about 2-3 minutes. Transfer it to a bowl at once.

Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the wok or pan. Stir-fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.