I have been clearing out my fridge and freezer before we move from Singapore and a jar of black beans had already contributed to a delicious ma po tofu, but with a defrosted pork fillet waiting for inspiration, I decided to use the remainder of the jar. Served with steamed pak choi with ginger and garlic and the remains of my Thai red rice, it was all rather delicious.
- 450g/1lb lean pork
- 1 tbsp shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1½ tbsp groundnut (peanut) oil
- 2 tbsp black beans, rinsed and coarsely chopped
- 1 tbsp garlic, finely chopped
- 1 red chilli, deseeded and thinly sliced
- 3 tbsp spring onions, finely chopped
- 1 tbsp shallots, chopped
- 1½ tbsp light soy sauce
- 1 tbsp chicken stock or water
- 1 tbsp sesame oil
Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce and sesame oil.
Leave to marinate for about 20 minutes.
Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
Add the rest of the oil to the wok. Quickly add the black beans, garlic, chilli, spring onions and shallots. A few seconds later add the rest of the ingredients (I used the marinating mixture instead of stock and soy and sesame oil as I am lazy, and really you should probably not do so). Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.