Shredded Pork in Black Bean Sauce
By Sid • Jul 29th, 2008 • Category: Non Vegetarian Food, Oriental Food • If you like this post why not discuss it at the Chef at Large Forums?| Thank you for dropping by. Have you registered yet? We've got some nice stuff for registered users (wallpapers, downloads...) and more on the way! |
 Shredded Pork in Black Bean Sauce |
I’m running into trouble with the recently installed ‘buy fresh cook fresh’ policy. We simply aren’t consistent with vegetable purchases, so there are times when there isn’t anything in the house to cook with. Like yesterday, when all I could find was a slab of pork in the freezer. Next step is going to be setting some basic processes in place like when to buy stuff and how much stuff – perhaps things will fall into place if I start following some guidelines consistently.
Looking a bit deeper I found 3 cloves of garlic. I know the dish is a bit cliched, but what else can you think of when you find pork and garlic and nought else? The pork was cut into neat slices with my new Global Knife (more on that in another post), the garlic was smashed and finely chopped. The pork was seared in a pan with hot sesame oil and the garlic added soon after. When the pork started shedding water, I added a couple of spoons of black bean paste, some chilli oil, fish sauce, vinegar and soya sauce. If you’re not much of a fish person, I suggest going easy on the fish sauce – most people think it stinks, I think it smells heavenly. About 20 minutes on a simmer does the job quite well. Stir in some ground black pepper and serve with rice. You’ll notice there’s no salt added at any time – that’s because the black bean paste, fish sauce and soya, all contain generous doses of salt. If you still think need some – don’t! I’m sure you can do without it. - Sid |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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@Nate: Glad you liked it!