Black Bean Sauce Pork Chinese Recipes

Steps:

• Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
• Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
• Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

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.

Steps:

• Mix the ingredients in a bowl. Combine the pork chops in a large zip lock bag and add the sauce. Marinate 3 - 5 days. (The longer the marinade the more tender the chops become).
• Preheat the broiler. Broil until chops are cook through (145 F), about 9 minutes per side. (or grill until the chops are cooked).
• Option:
• Garlic chili paste could be added to "kick it up" also
• Note: I had changed the recipe around, but if you like a particular sauce, add more of it and less of the others. The marinating time is what makes these so juicy.

Steps:

• In a large skillet, heat the sherry, vinegar, lime juice. Add the garlic and ginger, and cook over medium high heat for 1 minute. Stir in the fish sauce, sugar, chili sauce, black beans, and vegetable broth.
• Bring the sauce to a boil: reduce the heat and simmer for 5 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
• This can be made ahead and refirgerated for up to 1 week. Enjoy!

Steps:

• Combine the soy sauce and black bean sauce in a bowl.
• Add the pork strips and marinate overnight in the refrigerator.
• Strain the marinade from the pork into a separate bowl.
• Spray wok with non-stick cooking spray and heat over high heat until hot.
• Add in the peppers, onion, carrots, broccoli and garlic.
• Stir fry for 3 to 4 minutes.
• Remove veges from the wok.
• Place pork and marinade in the heated wok and stir fry until the pork is no longer pink (4-5 minutes).
• Add veges back into the wok and stir fry for 2 minutes or until the sauce thickens.
• Serve over steamed rice.

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.