There are probably many many Chinese dishes that one can prepare with a bottle of black bean garlic sauce, and I think cooking pork with said sauce is one of the more traditional approach. The recipe that comes with the bottle also uses pork (steamed pork in black bean sauce), though I haven’t given it a try to judge if said recipe is okay or not 🙂
I love adding some vegetables to my meat dishes, and the rule of thumb is to pick the one that is freshest in the market. I chose snake beans because I love them, and more importantly, they were looking gorgeous in the market. But other greens such green beans, bitter melons, green peas, or broccoli can be used instead of the snake beans.
- 500 gram pork belly, cut into bite size pieces
- 250 gram snake beans, chop off the ends and cut into 2 inch lengths
- 2 tablespoon cooking oil
- 3 tablespoon black bean garlic sauce
- 1 teaspoon sugar
- 1 cup water
- 1 teaspoon corn starch + 1 tablespoon water
- 3 cloves garlic
- 2 inch ginger
- 2 red chilies
- Heat cooking oil in a frying pan, stir fry the spice paste until fragrant, about 2-3 minutes.
- Add black bean garlic sauce, sugar, and mix well.
- Add pork belly and cook until no longer pink and keep stirring so they are fully coated with the sauce.
- Pour water and bring to a boil. Reduce heat, cover the lid, and simmer for 30 minutes until the pork is fully cooked and tender.
- Toss in the snake beans, cover the lid, and cook for another 5-8 minutes, until the beans are fully cooked but still crispy.
- Pour the corn starch solution to thicken the sauce. Turn off heat and serve immediately with steamed white rice.