Minced Pork Stir-Fry with Ketchup & Fermented Black Beans
There's very little prepping for this recipe. The cooking is done in minutes. The results are delicious. Goes down a treat with a bowl of hot porridge.
Ingredients
- 2 tbsp fermented black beans
- 6 tbsp tomato ketchup
- 1½ tbsp corn oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- bird's eye chillies to taste (roughly chopped)
- 1 tsp thinly sliced spring onions (white part)
- 300 g fatty pork mince
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 2 tsp diced spring onions (green part)
Instructions
- Soak fermented black beans in 2 tbsp water for 5 minutes. Drain, mix liquid with ketchup. Chop beans roughly.2 tbsp fermented black beans, 6 tbsp tomato ketchup
- Heat oil till very hot. Add ginger and stir-fry over high heat till lightly golden. Add fermented black beans, garlic, chillies and spring onions (white part). Stir-fry till fragrant. Add minced pork and stir-fry till wok is hot again, jabbing to break up meat into small pieces. Drizzle with wine and stir through. Drizzle with ketchup mixture. Stir till absorbed. Drizzle with 2 tbsp water. Stir through. Add sugar and another 2 tbsp water. Stir a few minutes till sauce is reduced.1½ tbsp corn oil, 1 tbsp minced ginger, 1 tbsp minced garlic, bird's eye chillies to taste (roughly chopped), 1 tsp thinly sliced spring onions (white part), 300 g fatty pork mince, 1 tbsp Shaoxing wine, 1 tsp sugar
- There should be just enough to keep the meat nicely moist. If not eating within 10 minutes, leave sauce a bit thin because it thickens slightly as it sits.
- Taste and if necessary adjust seasoning. Turn off heat. Sprinkle with spring onions (green part). Plate and serve with plan rice or plain porridge.2 tsp diced spring onions (green part)