slow cooker stewed pork with fermented black beans and garlic

I always say, when one has spent ages wondering what to do – no inspiration – one should go have a poke through one’s freezer.

So that was what happened to me today. 

I went poking in the freezer and found a packet of pork. Wondering what it was, I defrosted it and realized I had in my hands, a packet of pork cubes.

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Of course. 

I wondered why I had bought that.

Since I couldn’t remember, I decided to stew them with fermented black beans.

I am Chinese and my motto has always been, if you have no idea what to cook, bring out the fermented black beans.

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Fermented black beans is an amazing thing – it makes everything tasty instantly.

This recipe is very easy (as 99% of my recipes are) because the slow cooker does most of the work. If you do not have a slow cooker, go get one like NOW! you can stew the meat in a casserole or a pot. If you do that you do have to check on the meat quite regularly to ensure that the water does not completely evaporate or you will have burnt meat.

Here are the instructions on how to cool this. I am sorry there aren’t many photos, but I did say this was an easy recipe! πŸ™‚

Start by stir-frying garlic and ginger in hot oil for 30 seconds.

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Add the fermented black beans and cook another 15-20 seconds.

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Add the pork and stir.

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Add fermented black bean sauce (I use Dragon Boat brand black bean sauce from Kwong Cheong Thye but Lee Kum Kee’s Black Bean and Garlic sauce is good too!) and water.

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Add ground white pepper. Stir to mix. 

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Turn off the heat and transfer the contents of the wok into the bowl of a slow cooker.

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Cook for 2.5-3 hours (depending on how tender you like the meat to be) on LOW.

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Serve hot, with rice.

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Totally awesome tasting dish, with minimal fuss.

NOTE: I like to sear the meat before I stew it because searing = more flavor but if you are in a hurry, you can skip all the steps and simply place all the ingredients into the slow cooker and cook. If you don’t have time to defrost the meat, cook for a longer time. The slow cooker is an amazing piece of kitchen appliance!

 

WORKSHOPS

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Date: Thursday 5 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

OR 

Date: Saturday 21 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

Slow Cooker Stewed Pork With Fermented Black Beans And Garlic
Serves 4
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Ingredients
  1. 500g pork shoulder, cut into cubes
  2. 6 cloves garlic, crushed with skin on
  3. 5cm piece ginger, sliced
  4. 1/2 tablespoon fermented black beans, rinsed
  5. 1-2 tablespoon fermented black bean sauce
  6. 1/4 cup water
  7. 1/8 teaspoon white pepper
Marinade for the pork
  1. 1/2 tablespoon light soy sauce
  2. 1/2 tablespoon Shaoxing wine
  3. 1 teaspoon sesame oil
  4. 1/8 teaspoon ground white pepper
Instructions
  1. Stir-fry garlic and ginger in hot oil for 30 seconds.
  2. Add the fermented black beans and cook another 15-20 seconds.
  3. Add the pork and stir.
  4. Add fermented black bean sauce and water.
  5. Add ground white pepper. Stir to mix.
  6. Turn off the heat and transfer the contents of the wok into the bowl of a slow cooker.
  7. Cook for 2.5-3 hours (depending on how tender you like the meat to be) on LOW.
  8. Serve hot, with rice.
Notes
  1. I like to sear the meat before I stew it because searing = more flavor but if you are in a hurry, you can skip all the steps and simply place all the ingredients into the slow cooker and cook. If you don’t have time to defrost the meat, cook for a longer time. The slow cooker is an amazing piece of kitchen appliance!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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