Get ready to embark on a culinary adventure that will transport you straight to the bustling streets of China! This Pork with Black Bean Sauce recipe is not just a meal – it's a flavor explosion that combines tender, succulent pork with the rich, umami-packed punch of black bean sauce. Whether you're a seasoned home cook or a curious foodie looking to expand your cooking repertoire, this dish promises to be a show-stopper that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced
- 1 cup black bean sauce
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the pork tenderloin by trimming any excess fat and slicing it into thin, uniform strips approximately 1/4 inch thick. Pat the meat dry with paper towels to ensure proper browning.
- Season the sliced pork with salt and pepper, ensuring each piece is evenly coated. Let the meat sit at room temperature for 10 minutes to allow the seasoning to penetrate.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until the oil shimmers and is nearly smoking.
- Add the minced garlic to the hot oil and stir quickly for 30 seconds, being careful not to burn it. The garlic should become fragrant but not brown.
- Add the sliced pork to the wok in a single layer. Allow the meat to sear without moving for 1-2 minutes to develop a golden-brown crust, then stir-fry for an additional 2-3 minutes until the meat is mostly cooked through.
- Introduce the sliced bell peppers and onions to the wok. Stir-fry the vegetables with the pork for 2-3 minutes until they begin to soften but remain slightly crisp.
- Pour the black bean sauce over the pork and vegetables, stirring to coat everything evenly. Reduce heat to medium and simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be glossy and coat the meat and vegetables nicely.
- Remove from heat and let the dish rest for 2-3 minutes to allow the sauce to further thicken and the flavors to settle.
- Serve hot over steamed rice, garnishing with chopped green onions or sesame seeds if desired.
Tips
- Meat Preparation is Key: Always slice your pork tenderloin against the grain and ensure the pieces are uniform in size for even cooking. Pat the meat dry before seasoning to achieve that perfect golden-brown sear.
- Wok or Skillet Temperature: Ensure your cooking surface is hot before adding ingredients. The shimmering oil is your signal that you're ready to start cooking.
- Don't Overcrowd the Pan: Cook the pork in a single layer to ensure proper browning. Overcrowding will cause the meat to steam instead of sear.
- Timing is Everything: Be careful not to overcook the pork – it should remain tender and juicy. The total cooking time should be around 2-3 minutes of initial searing, followed by a few minutes of stir-frying.
- Sauce Management: When adding the black bean sauce, stir quickly and evenly to coat all ingredients. The sauce should be glossy and slightly thickened.
- Let it Rest: Allow the dish to sit for a few minutes after cooking. This helps the flavors meld and the sauce to thicken slightly.
- Serving Suggestion: Serve over steamed rice and consider garnishing with chopped green onions or a sprinkle of sesame seeds for an extra layer of flavor and texture.Pro Tip: If you want to make this dish even more authentic, use a traditional carbon steel wok if you have one – it provides the best heat distribution and helps create that classic wok-hei flavor!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 95mg
