Pork in Black Bean Sauce
Experience the bold, savory flavors of this Pork in Black Bean Sauce, a classic Chinese stir-fry that’s quick to make and packed with vibrant ingredients. Tender strips of marinated pork loin are stir-fried to perfection, then combined with crisp bell peppers, onions, and a deeply flavorful sauce made with fermented black beans, garlic, ginger, and a touch of sesame oil. The sauce, thickened to a silky consistency with a cornstarch slurry, clings to every bite, delivering rich umami in every mouthful. Ready in just 35 minutes, this dish is the perfect blend of simplicity and authentic Chinese flavors, making it an ideal choice for busy weeknights or a satisfying dinner served alongside steamed rice or noodles.
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Recipe Information
Ingredients
- 500 grams Pork loin or tenderloin
- 2 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing cooking wine
- 2 tablespoons Vegetable oil
- 2 tablespoons Fermented black beans (rinsed and minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Onion (sliced)
- 1 medium Green bell pepper (sliced)
- 1 medium Red bell pepper (sliced)
- 120 ml Chicken stock
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 1 serving Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water)
Instructions
Thinly slice the pork loin or tenderloin into small strips. In a bowl, combine the pork, 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of Shaoxing cooking wine. Mix well, then set aside to marinate for 15 minutes.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the marinated pork, spreading it out to sear. Cook for 2-3 minutes until lightly browned and just cooked through. Remove the pork and set aside.
In the same wok, add the minced fermented black beans, garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, green bell pepper, and red bell pepper to the wok. Stir-fry for 2-3 minutes or until the vegetables are slightly tender but still crisp.
Return the cooked pork to the wok and stir to combine with the vegetables.
In a small bowl, mix the chicken stock, oyster sauce, sugar, and sesame oil. Pour this sauce mixture into the wok and bring to a simmer.
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the pork and vegetables evenly.
Taste and adjust seasoning if necessary. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.5 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
