Pork & Kangkong in Black Bean Sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 k. of pork belly
2 tbsp. of finely minced garlic
1 onion, diced
1 tbsp. of [i]tausi[/i] (fermented black beans)
1 tbsp. of soy sauce
freshly ground black pepper
1 tsp. of sugar
1 hot chili pepper, crushed
3/4 c. of water
2 bunches of kangkong (water spinach)
2 tbsp. of cooking oil

Cooking procedure :

Cut the pork belly into 1/2″ x 1/2″ cubes. Cut off and discard the hard stalks of the kangkong. Drain the black beans and wash under the tap. With mortar and pestle, crush the black beans coarsely.

Heat a heavy skillet. Pour in the oil and heat to smoking point. Over high heat, fry the pork cubes until golden. Add the black beans, garlic, onion and chili pepper. Cook until the onion is soft. Pour in the water and soy sauce. Season with ground black pepper and sugar. Bring to a boil, cover and simmer for 20 minutes. Check the liquid once in a while. You will need about 1/2 c. of liquid by the time the pork is ready.

With a slotted spoon, transfer the pork to a bowl. Keep. Warm. Increase the heat to high and place the kangkong on the sauce in the skillet. Cover and cook over medium-high heat for 1 minute. Transfer the kangkong to a serving platter, arrange the pork cubes on top and pour over the sauce. Serve at once.

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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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