Belly of pork with black bean and garlic sauce

Name: Belly of pork with black bean and garlic sauce
Cuisine: China
Ingredients: 2 tablespoons cornflour mixed with a little cold water to the consistency of single cream; a good dash of rice wine, sake or dry sherry; a good dash of rice wine, sake or dry sherry; a good dash of rice wine, sake or dry sherry; vegetable oil, for frying; 2 or 3 tablespoons canned black beans, rinsed and drained; 200 ml/7 fl oz water; 2 or 3 teaspoons dark soy sauce; 2.5 cm /1 inch piece fresh root ginger, peeled and finely grated; 3 fat garlic cloves, peeled and finely grated; 2 tablespoons cornflour mixed with a little cold water to the consistency of single cream; 2 tablespoons cornflour mixed with a little cold water to the consistency of single cream; 750 g/1 lb 10 oz belly of pork, cut into 1 cm/½ inch strips, skin, but not fat, removed

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

750 g/1 lb 10 oz belly of pork, cut into 1 cm/½ inch strips, skin, but not fat, removed

Asia
China
Main course

Method

Cut the pork strips into 5 cm/2 inch pieces.
To make the sauce, put the black beans in a blender with the water and whiz to a purée. Mix the purée with the soy sauce, ginger and garlic.
Heat a little oil in a pan and stir-fry the pork pieces until golden brown and slightly crispy.
Add the sauce mixture to the pork, cover and simmer for about