Pork in Black Bean Sauce

Name: Pork in Black Bean Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 400g thin-cut pork loin steaks - thinly sliced or bash them between some cling film if you need to make them thinner; a little peanut or vegetable oil for frying; 1 large onion - chopped into cubes; 2 green bell peppers - de-seeded and cut into bite-sized pieces; 4 cloves of garlic - chopped; fresh ginger, finely chopped - about 1 tablespoon; 1 teaspoon of oyster sauce; 2 tablespoons of sweet chilli sauce; 1 dried red chilli - deseeded and cut into thin strips; 2 teaspoons of schezuan pepper - ground with a pestle and mortar; 2 tablespoons fermented black beans (soaked in water for 15 minutes and then rinsed and chopped); ½ a tablespoon of chilli oil; 60ml (¼ cup) chicken stock - made from 1 Knorr chicken stock cube (Oxo cubes taste too salty); 1 tablespoon of dark soy sauce; 2 tablespoons soy sauce; 1 tablespoon of Shaoxing; 1 teaspoon sugar; 1 tablespoon Chinese rice wine or dry sherry; 1 tablespoon cornflour; 2 teaspoons of peanut or vegetable oil

- 10 comments

Pork with green peppers in black bean sauce is so good to eat!

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Pork in Black Bean Sauce with Green Peppers

Pork goes really well with black beans, the salty and pungent flavour of which is so distinctively southern Chinese.

Based on a recipe by Ken Hom, but I wanted to add spice to this dish; ginger, garlic and chilli came to mind and so I came up with this.

Similar recipes include Beef in Black Bean Sauce.

Pork Stir Fry Recipe

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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10 comments

Sean19 June 2009 at 14:06
Black bean sauce has to be my favorite Chinese sauce! It's hard to find in the Americanized Chinese restaurants here. Looks great as always Jan!
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Pam19 June 2009 at 15:03
I've been trying to do more Asian dishes - this looks fantastic! Great photo.
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KennyT19 June 2009 at 18:16
Jan, u cook Chinese food better than many Hong Kong people, haha.

This dish looks so authentic Chinese, yummilicious!
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Marie Rayner20 June 2009 at 08:53
That looks so delicious Jan! I have a great fondness for Black Bean Sauce. It's one of my favourite oriental flavours!
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Cynthia23 June 2009 at 08:50
Jan, you know that this is my kind of meal.
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Jan30 June 2009 at 23:56
I love black bean sauce, and yours sounds delish. Looks pretty damn good too.
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Jeanne7 July 2009 at 16:06
I only discovered black bean sauce when i moved to the UK and now I'm hooked! This dish looks so fresh and summery with the bright green peppers :)
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Alvaro10 April 2013 at 12:12
I was planning to cook pork in black bean sauce and didn't know hot to, so thanks for your recipe! I don't have soya sauce, so hope Worcestershire sauce works as substitute.
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Jan Bennett10 April 2013 at 17:08
Hi Alvaro - Please try to get some soy sauce as Worcestershire just wont be the same!
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Jenny26 April 2021 at 21:23
I had some larger chunks of pork and little time so I improvised on this theme. Didn't have time to marinade but I immersed the pork in the marinade then cooked it in the oven for 30 mins until cooked. I added the pork with its marinade to the wok after the onion/chilli etc had been cooking for a short while. I didn't have any hoisin sauce and I didn't use a substitute as I reckoned there was plenty of flavour from everything else. I also used bottled supermarket black bean sauce, red pepper instead of green, and added tenderstem broccoli. The result? Amazing! The best pork stir fry ever. The sauce was fabulous. Adding some chicken stock to loosen it all up was great. I also think having the marinade in the sauce helped as the marinade was sticky from the oven and because there was cornflour in the marinade. Excellent recipe (even if I did riff on the them...). Essential to use fresh ginger.
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