Pork and Black Beans
Preparation Time: 20 minutes
Cooking Time: 10 minutes
2 tbsp Shaoxing rice wine
1 tbsp sesame oil
2 tsp cornflour
3 tbsp soy sauce
400g NZ pork fillet, sliced into 1cm discs
½ bunch spring onions, sliced
2 green peppers, sliced
5 garlic cloves, thinly sliced
1 long red chilli, sliced
5cm piece ginger, sliced into matchsticks
2 tbsp peanut oil
1 tbsp Asian chilli oil
1 tsp dried chilli flakes
1 tsp soft brown sugar
2 tbsp Asian fermented black beans
1 tbsp sesame seeds, toasted
In a bowl, combine the rice wine, sesame oil, cornflour and 1 tbsp of soy sauce. Add the pork to the marinade and set aside.
Heat a large wok or frypan until smoking hot and add the peppers to slightly char – about 4 minutes.
Add 1 tbsp of the peanut oil and stir to coat the peppers. Leave for about 1 minutes then transfer the peppers to a plate and set aside.
Remove the pork from the marinade using a slotted spoon, then carefully add to the hot wok. Stir-fry for 4 minutes, or until golden, then transfer to a plate and set aside.
Add the remaining tbsp of peanut oil as well as the chilli oil to the wok before adding the garlic, dried chilli flakes, ginger and spring onions (leave one spring onion aside). Stir-fry for about 30 seconds, then stir in the sugar, 3 tbsp of water and remaining soy sauce.
Bring the mixture to the boil, then return the pork and peppers to the wok. Add the black beans and stir-fry for 3 minutes.
Plate with jasmine rice and garnish with sesame seeds and fresh spring onion.