Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
Lee Kum Kee

Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom

Serves 4
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This stir-fried pork with black bean garlic sauce recipe from world renowned chef Ken Hom is quick and simple. You'll be eating delicious, restaurant quality food in the comfort of your own home in a flash!


“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


450g pork, lean
1½ Tbsp groundnut or vegetable oil
3 Tbsp spring onions, trimmed and finely chopped
1 Tbsp shallots, peeled and sliced
1 Tbsp chicken stock or water
1 tsp caster sugar


1 tbsp Shaoxing rice wine or dry sherry
1 tsp cornflour



1 spring onion, trimmed and finely chopped


1 Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the marinade. Leave for about 20 minutes.
2 Heat half the oil in a wok or large saucepan until it is almost smoking. Add the marinated pork and quickly stir-fry for about 2-3 minutes. Remove the pork and set aside.
3 Wipe the wok clean, heat the rest of the oil, add the spring onions and shallots, then the sugar and chicken stock (or water). Bring the mixture to a boil and return the pork to the wok or pan.
4 Stir-fry the entire mixture for another 3 minutes and then drizzle the garnish and dressing. Transfer onto a platter. Serve.
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