Pork in Blackbean Sauce with Peppers

method

This is a really quick dish to put together. First of all I get a little pot/dish & mix all the ingredients together for the black bean paste mix and put it to one side, then I prepare the other ingredients so that I'm ready to throw everything into the wok.

I'm using leftover roast shoulder of pork, but, you can use fresh pork in just the same way.

For the chicken stock, just disolve 1/2 a stock cube in 200ml of boiling water, or, use the whole stock cube with about 400ml of water, if you want a bit of liquid sauce with the dish — don't forget to add 2 tsp more corn flour to the black bean paste mix though, else it will be a little runny!

let's prep!

1. Mix all the ingredients together for the black bean paste mix

2. Cut about 250g of thin slices off the pork joint

3. Cut the slices into pieces

4. Chop the onion into large chunks

Make sure to cut all the root end out so that the onion falls into apart

5. Slice the peppers into strips

and we are ready to wok!

6. Heat your wok or large heavy bottom pan to highest heat
7. Add a couple of table spoons of oil
8. Add minced ginger & minced garlic
9. Stir fry for a minute
10. Add the chopped onion
11. Stir fry for about 2-3 mins
12. Add the pork slices

13. Stir fry until pork is hot / cooked through
14. Set the pork & onions aside
15. Add the sliced peppers & stir fry until just cooked
16. Add the pork & onions back into the wok
17. Stir fry to combine everything together
18. Add the paste mix & chicken stock

19. Stir until bubbly & thick

Now that's all there is and this dish is ready to serve, however, I have a packet of ready to wok noodles to hand, so all I'm going to do is to throw them in the wok, give them a little stir and let the sauce soak into them for a minute or two.

20. Add some ready to wok noodles to the pan

21. Reduce the heat & stir in to allow to heat through
22. let the sauce soak in to the noodles for a minute or so