Wednesday, December 31, 2008

Diced Pork in Spicy Fermented Bean Sauce

My brain is still on halidays, so are all parts of the body. The mind knows that there is dinner to be served, but the body is not leaving the warm comfy couch. Finally, i yanked myself up from the couch and went straight to the freezer, found some pork chops and decided to cook something fast. This dish, although fast to prepare, is very delicious with white rice.

3 boneless pork chops - diced
2 tbsp spicy fermented bean sauce
3 cloves garlic chopped
1 tbsp chopped ginger
1 tsp sugar
2 tbsp oil
Cilantro for garnishing

Heat the wok and add in 1 tbsp of oil. When oil is shimmering, add in the diced pork and sprinkle with a little salt and pepper. Flip pork when it is brown on bottom, then brown the other side.
Remove pork and leave aside.
Add in the remaining oil and spicy fermented bean sauce. Saute until fragrant, the add the garlic, ginger and the fried pork.
Adjust taste with sugar.
Dish out, garnish with cilantro and serve hot



Nathan said...

What is "spicy fermented bean sauce" is it the "fermented chili bean sauce" used in some Sichuan dishes? Sorry for asking but I would like to make this dish it looks quick and simple and I love pork :)

Lydia said...

Happy New Year... may your new year filled with happiness and peace.

lilyng said...


what you have could be the same as i was using. You adjust the taste with sugar.

Angie said...
This comment has been removed by the author.
Angie said...

Thank you Lily, for yet another interesting recipe! I wonder if the sauce is the same as dou ban jiang?

lilyng said...


somehow this comment came out twice, so i deleted one of them.

Spicy fermented bean sauce is made from soya beans and dou ban jiang is made from broad beans. The taste is pretty similar, both just as spicy but the dou ban jiang tends to be saltier. Adjust with more sugar if you wish to use dou ban jiang

Related Posts Plugin for WordPress, Blogger...