Pork Loin in Blackbean Sauce

Name: Pork Loin in Blackbean Sauce
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Chinese, Asian
Ingredients: 1 tbsp vegetable oil; 3 good-quality boneless pork loin chops (about 500g in total), rind removed but fat left on, cut into 2.5cm chunks; Sea salt; 2 tbsp groundnut oil; 1 small green pepper, deseeded and cut into 2.5cm chunks; 1 small red pepper, deseeded and cut into 2.5cm chunks; 1 medium onion, peeled, halved and cut into 8 wedges; 150g chestnut mushrooms, halved (large ones quartered); 4 garlic cloves, thinly sliced; 75g black bean sauce or black bean rayu (a fermented black bean relish), or to taste; 2 tbsp kecap manis (sweet soy sauce); 1 tbsp shop-bought satay sauce; Steamed brown or white rice, to serve

4 steps

Prep:20minCook:13min

We don’t have many takeaways, but the one fallback we have is our local Chinese delivery service. We always order something with black bean sauce – it’s my childhood favourite. Here I have created my own version using pork loin, though of course it would work with any offcuts of beef or chicken. If you keep jars of black bean sauce, soy sauce, kecap manis and satay sauce in your cupboard, this makes a quick and easy supper. If you prefer lean pork, use pork fillet instead of pork loin chops. I’ve found that you get best results by using a wok.

Updated at: Thu, 17 Aug 2023 02:44:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories362.7 kcal (18%)

Total Fat19.7 g (28%)

Carbs15.4 g (6%)

Sugars10.1 g (11%)

Protein29.5 g (59%)

Sodium1221.5 mg (61%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspvegetable oil

500gboneless pork loin chops

good-quality, rind removed but fat left on, cut into 2.5cm chunks

sea salt

2 Tbspgroundnut oil

1green pepper

small, deseeded and cut into 2.5cm chunks

1red pepper

small, deseeded and cut into 2.5cm chunks

1onion

medium, peeled, halved and cut into 8 wedges

150gchestnut mushrooms

halved, large ones quartered

4garlic cloves

thinly sliced

75gblack bean sauce

or black bean rayu, a fermented black bean relish, or to taste

2 Tbspkecap manis

sweet soy sauce

1 Tbspsatay sauce

shop-bought

brown rice

Steamed, or white, to serve

Instructions

Step 1

Make sure you have all the ingredients prepared and to hand, then heat the vegetable oil in a wok or a large-based pan over a high heat until almost smoking. Add a third of the pork, season with salt and sauté for about 1½ minutes until golden brown on all sides. Transfer to a bowl and sauté the remaining pork in two more batches until golden. Spoon the fat from the pan into a bowl and set aside.

Step 2

Heat the groundnut oil in the wok or pan over a high heat, add the veg and garlic and sauté for 4-5 minutes until just cooked through. You don’t need them to take on colour – they should still have a bite and retain their shape.

Step 3

While the vegetables are cooking, stir together the black bean sauce (or relish), kecap manis and satay sauce in a bowl.

Step 4

Once the vegetables are cooked, add the meat, fat and any rested juices to the pan and cook for just long enough to warm through the meat. Add some of the sauce mixture and toss everything together to coat the vegetables. Reduce the heat a little and toss the pork, vegetables and sauce for 2-3 minutes, before adding the rest of the sauce to heat through. Serve immediately, with steamed rice.