Pork And Black Bean Sauce Recipes

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

PORK AND BLACK BEAN SAUCE

Steps:

• Remove fat from pork. Cut pork into 2x1x1/8-inch strips. Mix stir-fry sauce and bean sauce.
• Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add pork; stir-fry about 3 minutes or until no longer pink in center. Add peas, zucchini and bell pepper; stir-fry 2 minutes.
• Stir in sauce mixture; cook and stir 1 minute.

BLACK BEAN PORK WITH NOODLES

Steps:

• Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
• Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
• Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
• Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.

PORK ROAST WITH BLACK BEAN SAUCE

Steps:

• For pork:
• Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
• For bean sauce:
• Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
• Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
• Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.

PORK IN BLACK BEAN SAUCE

Steps:

• Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
• Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
• Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring, till thickened and bubbly, 1 minute or so.

PORK WITH BITTER MELON AND BLACK BEANS SAUCE RECIPE

Steps:

• 1. To prepare the bitter melon, halve lengthwise and scoop out all the seeds. Cut the melon into 1/4-inch thick slices and set aside.
• 2. Marinate the pork with ginger, shaoxing wine, sugar, and salt and set aside in a bowl.
• 3. Mix the preserved black beans with the grated garlic, fish sauce, shaoxing wine, salt, dash of soy sauce, and sugar in a bowl and set aside.
• 4. Combine the water and cornstarch in another small bowl and set aside.
• 5. Heat the pan to medium high heat and coat generously with oil. Add in the marinated pork and cook until it's almost done.
• 6. Add the slices of bitter melon and cook until it is considerably softened but still a bit crisp. Then, add the sauce mixture and mix with the melon, cooking for an additional minute.
• 7. Reduce to medium low heat and add the cornstarch mixture in, stirring rapidly to prevent the cornstarch from clumping. Once the sauce reaches desired consistency, serve immediately.