preserved black beans pork

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

 

Ingredients

  • 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

 

Method

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.

 

 

technorati tags:
del.icio.us tags:

 

Be Sociable, Share!



My Recommended Recipes

Comments

  1. 1
    tigerfish
    July 5th, 2007 at 1:08 am

    Think I can try this with tau cheo. :)
    I usually can make(steam) a big piece of “meat cake” of minced pork that is mixed with bits of pickled lettuce or tau cheo. And totally LOVE it with plain porridge.

  2. 2
    eastmeetswestkitchen
    July 6th, 2007 at 10:25 am

    Haven’t had this dish for a long time. Will try it out on the kids. Thanks for reminding me! :)

  3. 3
    pablopabla
    July 6th, 2007 at 11:25 am

    Tigerfish : Erm…I don’t think it will be nice with tau cheo. If at all, it would be a completely different dish. The highlight here is actually the unique taste of the preserved black beans :)

    eastmeetswestkitchen : My pleasure :D

  4. 4
    tigerfish
    July 7th, 2007 at 12:39 am

    I don’t have preserved black beans leh, tt’s why. Not trying to be “stubborn” lah…:P

  5. 5
    pablopabla
    July 9th, 2007 at 4:17 pm

    tigerfish : Eh? I would presume that it should be available in California leh. I think the mainland Chinese use this a lot. After all, the bottle I have is from China anyway :D

Leave a Comment

blank
LinkWithin Related Stories Widget for Blogs