Pork Loin in Blackbean Sauce

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.

Good

% Daily Values based on a 2,000 calorie diet

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.