豉椒炒肉片

Nutrition · per serving

Steps

1. 1

   Slice the pork as thinly as possible across the grain for tenderness. In a bowl, mix the pork with light soy sauce, Shaoxing wine, cornstarch, and neutral oil until the slices are evenly coated and slightly tacky; this quick marinade helps the meat stay juicy during the fast stir-fry.

   250 g pork loin, thinly sliced10 ml light soy sauce10 ml Shaoxing wine5 g cornstarch5 ml neutral oil
2. 2

   In a small bowl, combine the fermented black beans, garlic, ginger, light soy sauce, dark soy sauce, water, and white pepper. Crushing some of the beans releases more flavour and helps them coat the pork evenly.

   20 g fermented black beans, rinsed and lightly crushed10 g garlic, finely chopped10 g ginger, finely chopped10 ml light soy sauce5 ml dark soy sauce30 ml water1 g white pepper
3. 3

   Heat a wok or large frying pan over high heat until very hot, then add the neutral oil. Add the marinated pork in a single layer and sear for 1-2 minutes without stirring too much at first, so it colours lightly instead of steaming. Stir-fry just until the slices are mostly cooked but still slightly pink in spots, then remove to a plate.

   15 ml neutral oil250 g pork loin, thinly sliced
4. 4

   Add the green bell pepper and spring onion to the same wok and stir-fry for about 1 minute, keeping the heat high so the pepper stays crisp and bright rather than turning soft.

   120 g green bell pepper, sliced20 g spring onion, cut into 4 cm lengths
5. 5

   Pour in the black bean stir-fry sauce and cook for 20-30 seconds until fragrant. Return the pork and any juices to the wok, then toss for 1-2 minutes until the pork is fully cooked and coated in the glossy sauce. Finish with toasted sesame oil just before turning off the heat. The pork should be just cooked through and still tender.

   20 g fermented black beans, rinsed and lightly crushed10 g garlic, finely chopped10 g ginger, finely chopped10 ml light soy sauce5 ml dark soy sauce30 ml water1 g white pepper250 g pork loin, thinly sliced5 ml toasted sesame oil
6. 6

   Serve immediately while hot. For a keto meal, enjoy as is or alongside lightly stir-fried leafy greens instead of rice.

Origin & History

Black bean stir-fries are a classic part of Cantonese home cooking and restaurant cuisine, built around the deep savoury flavour of fermented black soybeans. Pairing them with pork and peppers is especially common in southern Chinese cooking, where quick wok cooking preserves the freshness of the ingredients while creating a rich, aromatic sauce.