Braised Black Bean Pork

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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
  1. Cut pork into 1-inch cubes; coat lightly with cornstarch.
  2. Heat oil in Dutch oven or large saucepan over medium-high heat; add pork and brown on all sides.
  3. 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.
  4. Meanwhile, peel lotus root, carrots and turnips; cut into 1-inch chunks. Add lotus root to pork mixture; simmer, covered, 10 minutes.
  5. Stir in carrots and turnips; cover and simmer 20 minutes.
  6. Stir in 2 tablespoons black bean sauce, white parts of green onions and corn (if using); simmer, covered, 5 minutes.
  7. 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.

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