Name: Steamed Black Bean Pork
Yield: Makes 6 to 8 servings as a main dish or 10 to 12 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 1 tablespoon packed brown sugar; 3 tablespoons thinly sliced green onions, including green tops, for garnish; 2 tablespoons vegetable oil; 2 to 2½ pounds boneless pork butt, in a single piece; ¼ cup fermented black beans, rinsed and chopped; 1 piece dried tangerine peel, about 2 inches wide (optional); 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 2 tablespoons minced fresh ginger; 3 tablespoons soy sauce; 2 tablespoons minced garlic

Preparation info

Makes
6 to 8
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Everard Hoo suggests that I check the website www.chinesejamaican.com for recipes. “Look for Uncle Boogsie,” he says. “He is a frequent contributor.” Born in Jamaica and now living in Toronto, William Lue-Tenn (also known as “Uncle Boogsie” or “Chef Boog”) learned to cook by watching his father. One of his father’s favorite recipes has become one of mine. Steam a chunk of fat-mar