Pork & Kangkong in Black Bean Sauce
Don’t like pork? Substitute chicken, boned or deboned. Fish fillet is also good for this recipe.
When cooking with tausi, or fermented black beans, discard the liquid in which it has been soaked. The liquid is too salty. Wash the beans before using them to get rid of the strong smell. Then crush them to release the flavor. It’s the flavor that we’re after, not the pungent smell.
Like I’ve written before, when I say “discard” the hard stalks, what I really mean is we don’t include it in cooking the dish. We don’t throw them away. We feed them to the hamsters. Less garbage to dispose of, the hamsters get a more nutritious meal, and less expense for us since it means they consume less pellets if we give them all the vegetable trimmings everyday.
1/2 k. of pork belly
2 tbsp. of finely minced garlic
1 onion, diced
1 tbsp. of [i]tausi[/i] (fermented black beans)
1 tbsp. of soy sauce
freshly ground black pepper
1 tsp. of sugar
1 hot chili pepper, crushed
3/4 c. of water
2 bunches of kangkong (water spinach)
2 tbsp. of cooking oil
Cooking procedure :
Cut the pork belly into 1/2″ x 1/2″ cubes. Cut off and discard the hard stalks of the kangkong. Drain the black beans and wash under the tap. With mortar and pestle, crush the black beans coarsely.
Heat a heavy skillet. Pour in the oil and heat to smoking point. Over high heat, fry the pork cubes until golden. Add the black beans, garlic, onion and chili pepper. Cook until the onion is soft. Pour in the water and soy sauce. Season with ground black pepper and sugar. Bring to a boil, cover and simmer for 20 minutes. Check the liquid once in a while. You will need about 1/2 c. of liquid by the time the pork is ready.
With a slotted spoon, transfer the pork to a bowl. Keep. Warm. Increase the heat to high and place the kangkong on the sauce in the skillet. Cover and cook over medium-high heat for 1 minute. Transfer the kangkong to a serving platter, arrange the pork cubes on top and pour over the sauce. Serve at once.