Pork In Black Bean Sauce Food

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
• Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
• Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
• Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.

BLACK BEAN PORK WITH NOODLES

Steps:

• Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

PORK IN BLACK BEAN SAUCE

Steps:

• Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
• Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
• Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring, till thickened and bubbly, 1 minute or so.

STIR-FRIED PORK IN BLACK BEAN SAUCE

Steps:

• Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
• Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
• To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
• Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
• Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
• Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
• Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE

Steps:

• In a large pan, brown both sides of pork chops in oil.
• Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
• Cover and simmer for 45 minutes.
• Transfer chops to a serving dish, leaving sauce in the pan.
• Stir together water and corn starch; add to sauce and cook until thickened a bit.
• Pour thickened sauce over chops and serve.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Combine the soy sauce and black bean sauce in a bowl.
• Add the pork strips and marinate overnight in the refrigerator.
• Strain the marinade from the pork into a separate bowl.
• Spray wok with non-stick cooking spray and heat over high heat until hot.
• Add in the peppers, onion, carrots, broccoli and garlic.
• Stir fry for 3 to 4 minutes.
• Remove veges from the wok.
• Place pork and marinade in the heated wok and stir fry until the pork is no longer pink (4-5 minutes).
• Add veges back into the wok and stir fry for 2 minutes or until the sauce thickens.
• Serve over steamed rice.

PORK ROAST WITH BLACK BEAN SAUCE

Steps:

• For pork:
• Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
• For bean sauce:
• Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
• Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
• Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.