Stir-Fried Pork Belly in Black Bean Sauce

The Stir Fry
600g pork belly
2 tablespoons preserved black beans
1 red onion, finely sliced
4 red chillies, pierced
40g ginger, roughly crushed
3 garlic cloves, roughly chopped
2 tablespoons vegetable oil

The Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
½ teaspoon dark soy sauce
150ml chicken stock

PREPARATION

1. Blanch the pork belly in boiling water for 5 minutes, then drain and allow it to cool slightly.
2. Soak the preserved black beans in hot water for a few minutes to reduce their saltiness, then drain.
3. Slice the pork belly into thin pieces, keeping the skin attached for extra texture.
4. Mix together the oyster sauce, light soy sauce, Shaoxing rice wine and dark soy sauce in a small bowl.

COOKING

1. Heat a wok over high heat and add the vegetable oil around the edge of the wok.
2. Spread the pork belly in a single layer and cook for 30–60 seconds without moving until the edges begin to crisp.
3. Turn the pork and continue cooking until lightly golden, then move the crisp pieces to the side or remove temporarily.
4. Add the black beans and stir fry briefly, lightly crushing some of them to release their flavour.
5. Add the garlic, ginger, onion and chillies, then stir fry for 30 seconds until fragrant.
6. Return all the pork to the wok and toss together with the aromatics.
7. Pour in the sauce mixture and stir well, then gradually add the chicken stock to create a light sauce.
8. Simmer briefly until the sauce coats the pork, then serve immediately with steamed rice.

School of Wok Tips

• Blanching the pork helps remove impurities and firms up the fat before stir frying.
• Leave the pork undisturbed initially so it develops a crisp edge.
• Preserved black beans are naturally salty, so soak them before cooking.
• Add the stock gradually to create a sauce without making the dish watery.

FAQs

What are preserved black beans?
They're fermented soybeans commonly used in Cantonese cooking, known for their intense savoury flavour.

Can I use pork shoulder instead of pork belly?
Yes, although pork belly provides the rich texture and crisp edges that make this dish special.

Why blanch the pork first?
It removes impurities, firms up the meat and helps the slices crisp more evenly in the wok.