Pork with black bean sauce

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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.

Serves 2

  • 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

Method

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