Braised Pork with Fermented Black Beans
Guangdong — Mother recipe · ar de en es fr it ja pt ru zh
A classic dish from the Cantonese cuisine of Guangdong, braised pork with fermented black beans is a feast of rich and deep flavors.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 500g pork belly
- 3 tablespoons fermented black beans
- 2 cloves garlic
- 1 red chili pepper
- 4 cm fresh ginger
- 2 tablespoons vegetable oil
- 2 tablespoons Shaoxing wine (cooking wine)
- 3 tablespoons oyster sauce
- 1/2 cup chicken broth
Method
- Cut the pork belly into pieces and fry them in a pan with some oil until golden brown.
- In a bowl, mash the fermented black beans together with minced garlic, chopped red chili pepper, and grated ginger.
- Add oyster sauce and Shaoxing wine to the seasoning mix and stir well.
- In a large pan, add some vegetable oil and cook the pork belly pieces until golden brown on all sides.
- Combine the seasoned mixture with braised pork in chicken broth and simmer on low heat for 30 minutes.
The story
Braised pork with fermented black beans is a much-loved dish in the Guangdong cuisine of China. It is said to have been created during the Qing Dynasty as part of local culinary tradition and continues to be admired for its unique flavor combination.
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