Steamed Pork in Black Bean Sauce

    1 hour 25 min

    Pork belly is pan-fried, simmered and then steamed with a black bean sauce. The three-stage cooking process creates a Chinese pork dish, which is soft and delicious.

    6 people made this

    Makes: 2 

    • 750g skin-on, boneless pork belly
    • 3 1/2 tablespoons Shaoxing wine
    • 1/2 teaspoon soy sauce
    • 600ml groundnut oil
    • 5 tablespoons fermented salted black beans
    • 1 teaspoon chicken stock granules
    • 1/2 teaspoon salt
    • 1 teaspoon finely chopped spring onion

    Prep:15min  ›  Cook:1hr  ›  Extra time:10min marinating  ›  Ready in:1hr25min 

    1. Blanch the pork in boiling water for 5 minutes. Drain and pat dry. Rub the pork with rice wine and soy sauce and let sit for 10 minutes.
    2. Heat the oil in a wok until hot. Place the pork belly skin-side down and fry over low heat for 3 minutes or until the skin turns dark red. Remove from the wok.
    3. Place the pork belly in a large pot of simmering water (80 degrees C) and simmer over low heat for 30 minutes or until the skin becomes soft. (Maintain the temperature at 80 degrees C).
    4. Cut the pork into 10x1cm slices, then cut across the length, keeping the skin connected. Arrange the pork slices skin-side down in a heat-proof bowl. Sprinkle evenly with black beans, chicken stock granules and salt.
    5. Steam over high heat for at least 25 minutes. Remove from the steamer. Cover the bowl with a serving dish and invert - the pork should be skin-side up now.
    6. Spoon the steaming juice into a small saucepan, add 1/2 teaspoon cornflour and cook until the sauce has thickened. Drizzle over the pork and garnish with spring onion and serve.


    Fermented salted black beans and Shaoxing wine can be purchased in Chinese/Oriental speciaility shops or online.

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