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

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<

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

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Pork with black bean sauce

Ingredients

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