I’ve posted two recipes in honor of Chinese New Year: Almond Gel and Sweet Sesame Balls. Our end-of-the-week recipe for the Year of the Boar is, quite fittingly, a delicious entree: Braised Black Bean Pork.
All of the ingredients should be available at your local natural and organic food store.
Braised Black Bean Pork
Makes 4 to 6 servings
- 2 pounds boneless pork shoulder, trimmed
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup plus 2 tablespoons black bean sauce with garlic, divided
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1/2 pound lotus root or 12 canned baby corn ears
- 1 pound carrots
- 3/4 pound turnips
- 1 bunch green onions, cut into 1-inch lengths, separating tops from whites
- Hot cooked rice
- Cut pork into 1-inch cubes; coat lightly with cornstarch.
- Heat oil in Dutch oven or large saucepan over medium-high heat; add pork and brown on all sides.
- Stir in 1-1/3 cups water, 1/4 cup black bean sauce, soy sauce and sherry; bring to boil. Cover and simmer 30 minutes.
- Meanwhile, peel lotus root, carrots and turnips; cut into 1-inch chunks. Add lotus root to pork mixture; simmer, covered, 10 minutes.
- Stir in carrots and turnips; cover and simmer 20 minutes.
- Stir in 2 tablespoons black bean sauce, white parts of green onions and corn (if using); simmer, covered, 5 minutes.
- Add green onion tops; cover and simmer 1 minute longer. Serve over rice.
Book Pick of the Day: The Niman Ranch Cookbook: From Farm to Table With America’s Finest Meat
Recipe and photo courtesy of Kikkoman International Inc.