Best 3 Pork In Black Bean Sauce Recipes

Indulge in a culinary journey with our delectable Pork in Black Bean Sauce, a harmonious blend of savory and aromatic flavors. This classic Chinese dish tantalizes the taste buds with tender pork morsels enveloped in a rich and flavorful sauce made from fermented black beans, aromatic ginger, and a symphony of spices. Experience the perfect balance of sweet, salty, and umami flavors in every bite. Our recipe collection offers variations to suit every palate, from the traditional Sichuan-style with its bold heat to a milder version that caters to those who prefer a gentler touch. Unveil the secrets of this beloved dish and delight in a culinary masterpiece that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PORK IN BLACK BEAN SAUCE

Pork in Black Bean Sauce image

Savory stir fry dish, tastes like Chinese takeout. You can vary the stir fry vegetables as you wish.

Provided by Semra22

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean boneless pork, cut into thin strips
2 garlic cloves, minced
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
1 red peppers or 1 green pepper, sliced
6 green onions, cut into 1-inch lengths
2 tablespoons chinese black bean paste
1 tablespoon oyster sauce
1 1/2 tablespoons soy sauce
1 teaspoon chinese chili paste with garlic
1 teaspoon sugar
1/2 cup chicken stock
2 teaspoons cornstarch

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.

BLACK BEAN PORK WITH NOODLES

Black bean pork with noodles image

A taste of the Orient while using up some of that left-over mince

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 8

Ingredients

2 tbsp vegetable oil
2 crushed garlic cloves
2cm piece freshly grated ginger
1 red chilli , seeded and finely chopped
450g minced pork
350g jar black bean sauce
115g rice noodle
6 spring onions , shredded

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.

STIR-FRIED PORK IN BLACK BEAN SAUCE

Stir-Fried Pork in Black Bean Sauce image

Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.

Provided by cookiedog

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

3/4 lb pork tenderloin
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper
1 1/2 tablespoons fermented black beans, well rinsed (These come in a cardboard cylinder carton and are sometimes called preserved or salted black beans)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 small yellow onion
1/2 small green bell pepper
1/2 small red pepper
2 tablespoons canola oil
2 garlic cloves
2 fresh ginger, slices
1 tablespoon chinese rice wine (you can substitute with gin or dry sherry)
fresh fresh cilantro stem

Steps:

Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.

Tips:

Use high-quality pork shoulder or butt for the best flavor and texture.
Don't skip the marinating step; it helps tenderize the pork and infuse it with flavor.
Use a variety of vegetables in your sauce for a more flavorful and colorful dish.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
Serve the pork with steamed rice, noodles, or your favorite sides.

Conclusion:

This classic pork in black bean sauce recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is rich and savory. Serve it with your favorite sides for a complete and satisfying meal. This recipe is also a great way to use up leftover pork.