LEE KUM KEE

Stir-fried Pork with Black Bean Garlic Sauce

Serves 4

“Pork goes particularly well with black beans, the salty and pungent flavour is so distinctively southern Chinese Cantonese.  This simple, homely, stir-fried dish is one I often ate as a child.  Sometimes my mother would vary the taste by adding chopped chilli for an extra spicy touch. It is very quick to cook and goes well with plain rice and any stir-fried vegetables.” – Ken Hom

Ingredients

450g lean pork
1½ tbsp groundnut or vegetable oil
3 tbsp spring onions, finely chopped
1 tbsp shallots, sliced
1 tsp caster sugar
1 tbsp chicken stock or water
For garnish - sliced spring onion

Marinade

1 tbsp Shaoxing rice wine or dry sherry
1 tsp cornflour

Method

1 Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let them marinade for about 20 minutes.
2 Heat a wok or large frying-pan until it is hot. Add half of the oil and when it very hot and almost 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. Then transfer to a colander set on a bowl.
3 Wipe the wok clean, re-heat it and add the rest of the oil. Then add the spring onions and shallots. A few seconds later add the rest of the ingredients except the sesame oil. Bring the mixture to a boil and then return the pork to the wok or pan.
4 Stir-fry the entire mixture for another 3 minutes and then drizzle with the remaining sesame oil. Transfer onto a platter, top with spring onions and serve.
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