Barbecue-style pork with black beans

Barbecue-style pork with black beans

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 garlic cloves, crushed with ½ teaspoon salt
1 teaspoon fresh ginger, finely grated
1 tablespoon honey
1 tablespoon chinese wine or dry sherry
1/2 teaspoon five-spice powder
1 tablespoon tinned salted black beans, rinsed and chopped
1 tablespoon dark soy sauce
1 tablespoon chinese barbecue sauce
750g boneless pork loin, trimmed and cut into thin strips
1 tablespoon peanut oil

Method

  1. Combine all of the ingredients, except for the pork and oil in a bowl. Add the pork, toss to coat and leave to marinate for at least 15 minutes. Drain, reserving the marinade.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the pork and stir-fry until browned, then add the reserved marinade and 125 ml hot water. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the pork is tender — you may need to add more hot water if the liquid looks like it is drying up. Be careful that the sweet marinade does not burn. The heat should be very low throughout the cooking. Serve hot with plain white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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