top of page

Black Bean Pork & Cabbage with Rice



 

INGREDIENTS


Pork

-500g Pork Loin (or any other lean cut of pork)

-1 tbsp Corn Flour (aka Corn Starch)

-1 tsp White Sugar

-1/2 tsp Bi-Carb Soda (aka Baking Soda)

-1 pinch Chinese 5-Spice Powder

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine


Vegetables

-3-4 leaves Green Cabbage


Aromatics

-4 cloves Garlic

-1/2 tbsp Salted Black Beans


Sauce

-1 tbsp Corn Flour (aka Corn Starch)

-2 tsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce

-1/2 cup Water


Finish

-1 tsp Sesame Oil


Rice

-2 cups Jasmine Rice

-2 1/4 cups Water

-Pinch of salt (optional)


 

METHODS


Step 1: Marinate the pork

  • Thinly slice pork against the direction of the muscle fibres

  • Add to a bowl with the marinade ingredients

  • Mix well until no longer watery (~1 minute)

  • Put in the fridge until ready for cooking

Step 2: Prepare the cabbage

  • Cut the cabbage into roughly similar sized pieces to the pork

  • Add to a bowl and set aside

Step 3: Prepare the aromatics

  • Smash garlic with the side of your knife, roughly chop, and add to a bowl

  • Briefly rinse salted black beans and add the bowl with the garlic

  • Mash beans with a spoon and set aromatics aside until ready for cooking

Step 4: Make the sauce

  • Add all sauce ingredients to a bowl & mix to combine

  • Set aside until ready for cooking

Step 5: Cooking

  • Heat a (carbon steel) wok on maximum until it starts smoking

  • Add 1/2 tbsp of any neutral flavoured, high-heat cooking oil (such as vegetable, canola, sunflower etc.) to the wok

  • Stir fry cabbage for ~ 1 minute and remove from the wok

  • Re-heat the wok until smoking hot & add another 1 tbsp of oil

  • Stir fry pork for ~2-3 minutes or until nicely seared

  • Add aromatics to the pork & stir fry until fragrant (~30 seconds or so)

  • Add sauce & cook until it thickens (add an additional 1/4 - 1/2 cup of water if you want more sauce)

  • Turn the heat off and add cooked cabbage back to the wok

  • Add 1 tsp of sesame oil and stir to combine

Step 5: Make rice

  • Rinse rice 3-4x & add to a pot with 2 1/4 cups water

  • Bring to a boil over high heat (lid off)

  • Cover with a lid, turn heat to the lowest setting, and cook for 12 minutes

  • Leave the lid on, turn the heat off, and let sit for another 10 minutes

Step 6: Add to containers

  • Evenly distribute rice & stir-fry between 4 containers

  • Let cool and store in the fridge for up to 1 week

  • Microwave to serve & enjoy!


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 580

  • Protein - 35g

  • Carbohydrate - 86g

  • Fat - 12g


 

EQUIPMENT USED

Comments


bottom of page