900 g (2 lb) belly of pork, rind and bones removed after weighing
60 g (4 tbsp) canned black beans
15 g (1 tbsp) soya bean paste
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) hoisin sauce
5 ml (1 tsp) Tabasco
7.5 - 15 g (1/2 - 1 tbsp) sugar
a little oil for frying
2 cloves garlic, peeled and crushed
1 cm (1/2 in) ginger, peeled and finely chopped
50 ml (2 fl oz) chicken stock
50 g (2 oz) bean sprouts
30 ml (2 tbsp) sherry
few drops sesame oil
spring onion curls to garnish
60 g (4 tbsp) canned black beans
15 g (1 tbsp) soya bean paste
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) hoisin sauce
5 ml (1 tsp) Tabasco
7.5 - 15 g (1/2 - 1 tbsp) sugar
a little oil for frying
2 cloves garlic, peeled and crushed
1 cm (1/2 in) ginger, peeled and finely chopped
50 ml (2 fl oz) chicken stock
50 g (2 oz) bean sprouts
30 ml (2 tbsp) sherry
few drops sesame oil
spring onion curls to garnish
method
1. Put the pork in a pan of boiling water and cook for just over 30 minutes or until tender.
2. Lift out, drain, cool a little and cut into finger-width slices, and then each slice into four pieces, and set aside.
3. Drain the beans. Blend the soya bean paste with soy sauce, tomato puree, hoisin and Tabasco sauces.
4. Stir in a little sugar to taste. Mash the black beans to a paste.
5. Heat the oil in a wok and fry the garlic and ginger.
6. Add the mashed beans, stir well, then add the meat and the mixture of sauces.
7. Toss the meat well to coat each piece with the sauce.
8. Add stock and extra water if the sauce is too thick. Cook for 5 minutes. Increase the heat, add the bean sprouts, sherry and sesame oil.
9. Serve on a warm platter garnished with spring onion curls.
2. Lift out, drain, cool a little and cut into finger-width slices, and then each slice into four pieces, and set aside.
3. Drain the beans. Blend the soya bean paste with soy sauce, tomato puree, hoisin and Tabasco sauces.
4. Stir in a little sugar to taste. Mash the black beans to a paste.
5. Heat the oil in a wok and fry the garlic and ginger.
6. Add the mashed beans, stir well, then add the meat and the mixture of sauces.
7. Toss the meat well to coat each piece with the sauce.
8. Add stock and extra water if the sauce is too thick. Cook for 5 minutes. Increase the heat, add the bean sprouts, sherry and sesame oil.
9. Serve on a warm platter garnished with spring onion curls.
serving amount
serves 6
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