Shredded Pork in Black Bean Sauce

Shredded Pork in Black Bean Sauce
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

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.