Black Bean Pork Belly 😋

Black Bean Pork Belly with steamed jasmine rice and quick pickled cucumber 😍🤤

Omg guys this is so good! It will be a regular on my menu. All the sauce ingredients can be found at coles supermarket in the Asian section.

450g pork belly ( remove skin and slice thinly. Alternatively it's totally okay to cut the pork into battons and leave the skin on )

Vegetables

1 small onion sliced

4 cloves garlic minced

Small knob ginger minced

2 teaspoons salted black beans ( soak these in some recently boiled kettle water for 10 minutes or so then drain before use )

4 dried red chilli ( soak these the same as the black beans then drain before use or just leave out altogether )

Sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce or regular soy sauce

1 teaspoon dark soy sauce

1 tablespoon chinese cooking wine

1 teaspoon sesame oil

1 teaspoon cornflour

1/2 cup liquid chicken stock

Quick pickled cucumber

1/4 cup rice wine vinegar

1/4 tablespoon sea salt

3/4 tablespoon sugar

Thinly slice half a cucumber and add to a bowl with the rice vinigar, salt and sugar.

Refridgerate for 30 minutes - 1 hour and drain liquid before serving. You can leave the cucumber to pickle for hours or overnight but I prefer to only pickle up to an hour so the vegetable still retains its crunch.

This pickle recipe is amazing and I've used it so many times with different types of vegetables.

Mix all sauce ingredients together in a bowl.

Make sure you give it a quick stir before use as the cornflour will sink to the bottom.

Garnishes

Toasted sesame seeds

Fresh Coriander

Heat up a fry pan to a high heat, add a little oil and cook the pork belly until golden brown, should only take around 5 minutes. Remove pork from pan and discard the majority of the oil that has come out of the pork.

Heat pan again and add the onion, garlic, dried chilli, ginger and black beans.

Stir for a few minutes then add the pork back in with the sauce.

Stir until sauce has thickened a little.

Serve in a bowl and garnish with toasted sesame seeds and coriander.

Serve steamed jasmine rice in a little bowl on the side with the pickled cucumber.

I like to serve a little bit of the pork on the rice at a time and eat with chopsticks. Eat the pickled cucumber inbetween bites to cleanse the pallete 😋.