Pork with black bean sauce

Name: Pork with black bean sauce
Cuisine: China
Ingredients: a dash of rice wine, sake or dry sherry; sea salt; vegetable oil, for stir-frying; a few drops of sesame oil, to finish; 4 or 5 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 3 tablespoons black bean sauce; a dash of rice wine, sake or dry sherry; a dash of rice wine, sake or dry sherry; 400 g/14 oz loin of pork, membrane and sinew trimmed off; plain flour, to coat the meat; 1 fat garlic clove, peeled and finely chopped; 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped; 1 small red pepper and 1 small green pepper, each deseeded and pith removed, then cut into 1 cm/½ inch squares; 1 small red pepper and 1 small green pepper, each deseeded and pith removed, then cut into 1 cm/½ inch squares

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

400 g/14 oz loin of pork, membrane and sinew trimmed off
plain flour, to coat the meat
1<

Asia
China
Main course

Method

Cut the pork into 1 cm/½ inch thick medallions. Lightly coat with flour and beat out to flatten into escalopes.
Heat a wok, add a little vegetable oil and stir-fry the peppers for 1-2 minutes.
Add the garlic, ginger, spring onions, a good pinch of salt and the pork escalopes and stir-fry for 2-3 minutes.
Add the black bean sauce and the rice