PORK BELLY BLACK BEAN SAUCE

(豉汁闷豬肉)

Hi Everyone!

In this video I am going to share with you a Pork Belly Black Bean Sauce (豉汁闷豬肉) recipe.

Pork Belly in Black Bean Sauce is a dish that originates from Chinese cuisine. It is believed to have its roots in Cantonese cuisine, which is known for its diverse range of flavors and cooking techniques. Over time, variations of this dish may have emerged in different cultures, each adding their unique twists and adaptations. This hearty and delicious Chinese stir fry recipe is extremely simple to make and is commonly served with steamed rice or noodles, allowing the flavors of the sauce to be soaked up and enjoyed alongside each mouthful.

Recipe Notes:

You could substitute the pork belly with spareribs if you prefer. Chicken is another substitute that will go well with this recipe.
You could substitute brown sugar with any other types of sugar that you prefer and adjust the quantity to suit the sweetness you desired.
You could substitute the capsicums with vegetables that you prefer.
You could substitute fresh red chili with dried chili if you prefer.

INGREDIENTS FOR PORK BELLY IN BLACK BEAN SAUCE

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(Serves 4-6 peoples)

✅️ ±1 Kg Pork Belly

✅️ ±40 Gm Salted Black Beans

✅️ 1 Green Capsicum

✅️ 1 Red Capsicum

✅️ 1 Yellow Capsicum

✅️ 1 Bulb Brown Onions

✅️ 1 Bulb Garlic, finely minced

✅️ ±40 Gm Ginger, peeled/finely minced

✅️ 1 Red Chili

✅️ ¼ Cup Light Soy Sauce

✅️ 1 Tbsp Thick Soy Sauce

✅️ 3 Tbsp Brown Sugar

✅️ 2 Tbsp Cooking Wine

✅️ 1 Tbsp Sesame Oil

✅️ 2 Tbsp Cooking Oil

✅️ 1½ Cup Water

METHOD OF PREPARATION:

Chop the salted black beans into a fine mince and transfer into a bowl. Cut the brown onions and the capsicums into bite sizes and transfer into a bowl. Cut the pork belly and transfer to a bowl.
Mix the pork belly thoroughly with cooking wine, light soy sauce, thick soy sauce, brown sugar, sesame oil, salted black beans mince prepared earlier, minced garlic, minced ginger and sliced red chili. Transfer the pork belly mixture to a pot and simmer for 5 mins over HIGH heat. Frequently stir the mixture to avoid burning bottom. Add water to the pot and stir to mix well. Bring the mixture to a boil over high heat and cover the pot with lid. Simmer the pork belly over LOW heat for 40 mins.
After 40 mins, carefully remove the pot lid. Add the corn flour paste (optional) to thicken the gravy further. Stir the mixture briefly and remove the pot from heat. Heat up oil in a pan until it is smoking hot. Add the brown onions and capsicums prepared earlier to the pan. Stir fry for 1 min over HIGH heat so that they are slightly charred. Add the cooked pork belly to the pan. Stir fry the mixture for another 1 min or until the sauce is thickened to a desired consistency.
Transfer the pork belly black bean sauce to a serving dish and garnish with spring onions for the final touch. Serve them with a warm bed of rice or noodles.

RECIPE PHOTO GALLERY