Preserved Black Beans, Fermented Black Beans and Salted Black Beans all mean the same thing, namely black beans which have been preserved in a salty solution and are usually sold in glass jars. The taste is naturally salty and usually, only a small portion is used.
This dish was oft cooked by mum for lunch during my schooling days and it tastes delicious with plain white porridge or even sweet potato porridge. Preparation and cooking should be less than 30 minutes as it only involved mincing the pork and cooking it with the preserved black beans. You’ll be amazed how easy it is to whip up a great tasting dish in a jiffy.
This is mum’s recipe for Minced Pork Balls with Preserved Black Beans
- 100 to 150 grammes of minced pork
- 4 cloves garlic (chopped finely)
- 2 teaspoons preserved black beans
- 2 teaspoons dark soya sauce
- A pinch of monosodium glutamate (optional)
- A dash or two of white pepper powder
- 300 ml warm water
- 2 teaspoons palm oil
Mix garlic into minced pork.
Heat oil in wok or suitable pot and saute preserved black beans for 10 to 15 seconds on medium heat. Add water, increase to high heat and bring water to boil.
When water boils, scoop minced pork into balls using a teaspoon and add to boiling water. After finishing all the minced pork, add dark soya sauce, monosodium glutamate (optional) and white pepper powder.
Once minced pork balls are cooked (either they float or have been cooked for at least 3 minutes), dish up and serve. As this dish is a tad salty, it is suitable with plain white porridge as you can pour a bit of the gravy and stir it into the porridge.
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