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Sliced Pork in Chilli Bean Sauce SERVES : 2 | PREPARATION TIME 40 MINUTES | COOKING TIME 6 MINUTES
Join me on Wednesday 22nd March 2023 in my brand new kitchen as we 'Wok Up' some amazing dishes to feed our family
We kick off the new LIVE series with a recipe that in my opinion ticks all the boxes. Tender pork loin served with crisp Chinese leaf and the distinctively powerful tang of Doubanjiang.
Sliced Pork in Chilli Bean Sauce SERVES : 2 | PREPARATION TIME 40 MINUTES | COOKING TIME 6 MINUTES
INGREDIENTS
Ingredients for marinade
350g Pork Loin, cut into very thin slices
½ tbsp Rice Wine
1 tsp Dark Soy Sauce
½ tbsp Chilli Bean Sauce
1 tsp Corn Flour
Ingredients for the dish
1 tbsp Light Soy Sauce
3 tbsp Chilli Bean Sauce (Doubanjiang)
1 tsp Sugar
½ cup Water
2 tbsp Vegetable Oil
2 Garlic Cloves, roughly chopped
1-2 tsp Chilli Flakes
280g Napa Cabbage, cut into bite size pieces
1 tsp Corn Flour mixed with 2 tsp water to make a slurry
METHOD
Place the pork slices into a bowl along with ½ tbsp rice wine, 1 tsp dark soy sauce, ½ tbsp chilli bean sauce and 1 tsp corn flour. Massage the marinade ingredients into the meat and set aside for 30 minutes.
While the pork is marinating, in another bowl combine 1 tbsp light soy sauce, 3 tbsp chilli bean sauce, 1 tsp sugar and ½ a cup of water and set to one side.
Place a wok over a medium to high heat and once hot, add the oil and marinated pork to stir fry for 1 minute. Add the garlic and chilli flakes, fry for 45 seconds and then pour in the sauce mixture, giving everything a good stir. Add the napa cabbage and continue to stir fry for another 1-2 minutes. Give the corn flour slurry a mix and slowly add to the sauce stirring constantly. Once your sauce has thickened, remove from the heat and transfer to a serving plate.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook
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