Pork With Black Beans Recipe

Marinate pork

Place the cubed pork shoulder in a bowl. Add dark soy sauce, light soy sauce, Shaoxing wine, cornstarch, sesame oil, and ground white pepper. Toss until pork is evenly coated. Marinate at room temperature for 15 minutes or refrigerate for up to 1 hour.

Prep the fermented black beans: rinse briefly under running water to remove excess salt, then roughly chop and mash with the back of a spoon. Finely mince the garlic, julienne the ginger, slice scallions into 1-inch pieces, thinly slice red bell pepper and optional chili.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons cooking oil and swirl to coat.

When oil is shimmering, add the marinated pork in a single layer. Sear without moving for 1–2 minutes to develop color, then stir-fry until pork is browned on most sides, about 3–4 minutes total. Remove pork to a plate and set aside. (If the pan is crowded, sear in two batches.)

Lower heat slightly to medium. Add the vegetable oil (if needed) and add the chopped fermented black beans. Stir-fry for 30 seconds to bloom their aroma.

Add minced garlic and julienned ginger; stir-fry 20–30 seconds until fragrant but not burned.

Add sliced red bell pepper, sliced chili (if using), and the white parts of the scallions. Stir 1 minute until vegetables begin to soften.

Return the browned pork and any accumulated juices to the wok. Stir to combine with the aromatics and black beans.

Mix together chicken stock (or water), oyster sauce, dark soy sauce, and sugar in a small bowl. Pour the sauce into the wok and bring to a gentle simmer. Cook 2–3 minutes so the pork finishes cooking and absorbs the sauce.

Stir in the cornstarch slurry a little at a time while stirring to thicken the sauce to a glossy coating. Cook 30–60 seconds more. Taste and adjust seasoning with salt if needed (about 1/2 tsp as a starting point).

Add the green parts of the scallions, toss to combine, and remove from heat.

Transfer to a serving plate, sprinkle with toasted sesame seeds and cilantro if using, and serve immediately with steamed rice.