Pork & Kangkong in Black Bean Sauce

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Don’t like pork? Substitute chicken, boned or deboned. Fish fillet is also good for this recipe.

Pork & Kangkong in Black Bean Sauce

When cooking with tausi, or fermented black beans, discard the liquid in which it has been soaked. The liquid is too salty. Wash the beans before using them to get rid of the strong smell. Then crush them to release the flavor. It’s the flavor that we’re after, not the pungent smell.

Like I’ve written before, when I say “discard” the hard stalks, what I really mean is we don’t include it in cooking the dish. We don’t throw them away. We feed them to the hamsters. Less garbage to dispose of, the hamsters get a more nutritious meal, and less expense for us since it means they consume less pellets if we give them all the vegetable trimmings everyday.

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June 30, 2003  Print This Post   
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Comments

4 Responses to “Pork & Kangkong in Black Bean Sauce”
  1. violy says:
    August 24, 2008 at 11:53 pm

    hmm..yummy!!!

    would love to try this later :)

    your site is so informative, keep up the good works.

    Reply
  2. jaireen says:
    November 26, 2008 at 9:44 am

    i tried this dish so many times and its very very delicious…i also tried it with pork belly and fish…it has always been a hit!!…. =)

    tnx for sharing… =)

    Reply
  3. celeste sy says:
    August 24, 2009 at 11:08 pm

    Hi Ms Connie,
    I have a jar of Lee Kum Kee Black Bean Garlic Sauce pa in my ref. I thought before that thats the same thing as fermented black bean so i bought it, until my mother in law gave me a can of the real black bean (tausi)(so now i know the difference). I have never use the Black Bean Garlic Sauce and dont want to be wasteful so I want to use it na sana. In this recipe, can i use the Black Bean Garlic Sauce instead of buying pa a can of fermented black beans?

    Reply
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