Easy tender pork slices stir-fried with fermented black bean sauce.
I am testing my own fermented black beans in recent days and the bad news is I have failed at the first batch. The beans are not completely fermented. Although I was quite frustrated by the result, still, I love fermented black bean sauce. In China, we get a very popular dish named “盐煎肉”literally means “salt sautéed pork”, as a sister dish to twice cooked pork is extremely popular in Sichuan province. We use sliced pork ham and fry with peppers. That one is dry and chewy with the method of dry-frying or dry sautéing (干煎).
This is another new option for those who do not like fat meat. Instead, pork butt or pork tenderloin can be used. With a juice marinating and the help of the starch shell, your pork can be tender and full of flavor.
Cook’s Note
To make the pork tender, we have two important steps.
- Add enough liquid to make the pork slices juicy themselves. So grasping (or messaging mixing) is the key step. We need to make the liquid completely absorbed.
- Use cornstarch to form a protecting shell to prevent pork slices from loosing the liquid.
Ingredients
- 150g (around 4.5 ounces) pork butt or tenderloin, sliced
- 1/4 tsp. salt
- 1/2 tbsp. cooking wine
- 1 tbsp. light soy sauce
- 3 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 1 tsp. cornstarch
- 1 tsp. sesame oil
- cooking oil as needed
- 1 and 1/2 tbsp. black bean sauce
- 1 tsp. dark soy sauce
- a very small pinch of salt if needed
- 4 scallions, cut into small sections
- 3 fresh red chili peppers, cut into small sections
- 2 fresh green chili peppers, cut into small sections
- 1 garlic cloves, minced
- 1 tsp. minced ginger
Steps
Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Grasp (message) the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes. Then just before frying, add cornstarch and mix well firstly. At last, add sesame oil and mix well. Cold oil can prevent the pork slices from sticky to your wok bottom.
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 move out immediately. Be quick in this process and it is better to finish this within 30 seconds.
A beautiful and delicious stir fry is made within minutes.
- 150 g around 4.5 ounces pork butt or tenderloin, sliced
- 1/4 tsp. salt
- 1/2 tbsp. cooking wine
- 1 tbsp. light soy sauce
- 3 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 1 tsp. cornstarch
- 1 tsp. sesame oil
- cooking oil as needed
- 1 garlic cloves ,minced
- 1 tsp. minced ginger
- 4 scallions ,cut into small sections
- 1 black bean sauce or 1 tbsp. chopped black beans
- 1 tsp. dark soy sauce
- 3 fresh red chili peppers ,cut into small sections
- 2 fresh green chili peppers ,cut into small sections
- a very small pinch of salt if needed
-
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.
Fermented black beans are one of my favorite seasonings. They are very affordable and always add such a nice, earthy flavor in stir fry dishes. I especially love them with seafood.
Agree!
I love the strong soy flavor of fermented black beans too. Happy cooking.
What do you mean” grasp the meat” ?
Massage the meat for a while until all the sauce is absorbed. But I think grasping is the better description.
Just a note, you really might want to explain what grasping means in your post… There is a whole thread of confused people on Facebook today trying to help a lady who didn’t know to check the comments for help! Massaging is a much more common phrase and would probably provide a better user experience to reference it.
httpss://www.facebook.com/groups/bbcgoodfoodtogether/permalink/396603191794568/
Haha, thanks Chloe for this information.
I agree, massaging is a better word to use, in this instance, than grasping. Nice recipe. Thanks.
Can you please tell me how much black bean sauce do need for this recipe? One tablespoon? Thank you!
If you use fermented black beans directly, use around 1 tablespoon.
Delicious. Thank you for your guide, I used much less oil and just stir-fried the pork initially, then removed it. I also partially cooked some broccoli in boiling water (10 mins), then removed and plunged into cold water. I added the broccoli at the last minute to warm through. Excellent recipe.
Lovely idea to add broccoli, Don!
Absolutely sensational! This dinner was a hit with my family, everyone reaching for seconds until it was gone (I was certain there’d be leftovers, nope!)
I cook Cantonese and Szechuan food more than any other cuisine; I’ll definitely make this again, this recipe’s a keeper.
The only thing I’d do differently is use less oil. The pork began to fry rather than produce that roast-y wok hei taste. Next time I’ll use just a tbsp.
I have no other words. Absolutely DELICIOUS! I made this with my dad today, the pork was very juicy and well seasoned and the sauce overall was very well flavored. We did adjust some of the salt levels (before we fixed it, it was too salty for our tastes) and added some bok choy to get some more vegetable in the meal, and it paired really well. Thank you so much for uploading! We will try this again!
Hi Ess,
Thanks so much for leaving me such a great comment. Love to know you like it. I love everything with fermented black beans.
Hi, the dish looks so yummy, I just got to make it. But I missed mixing in the corn starch on second step. It was not clear at all. I thought corn starch was to be use later instead of mixing in the pork before frying. I found that out by read the Step outside of the recipe card, which is much better stated “ Then just before frying, mix cornstarch i add 1 teaspoon of sesame oil.”
I think the pork would have been more tasty if I did mix corn starch, but I think it taste good.
Maybe on 2. You would specify mix in corn starch to the pork??
I have to try it again with corn starch mixed in pork before frying!
Sorry, my fault. Rebecca! I did not know that may cause misunderstanding. I have already updated this recipe and hopefully this version is clear enough to guide you through.