Place the black beans in a mortar and pound lightly with a pestle.
Heat the cooking oil in a wok or pan that is large enough to contain the pork cubes in a single layer. Add the chilies, black beans and garlic. Saute until fragrant, about 30 seconds.
Add the pork cubes, in a single layer, and cook over high heat until browned, turning them over and sideways to brown all sides.
Add the rest of the ingredients except the light soy sauce. Allow to boil, uncovered, for about five minutes. Turn the heat to low, cover the wok or pan and simmer the pork for an hour to an hour and a half.
After an hour, check the pork and taste the sauce. If it tastes bland, add light soy sauce.
When the pork is done, if the sauce appears too thin, turn up the heat and boil the pork for a couple of minutes, uncovered, until the sauce reduces and is thicker.
Fish out the star anise and cinnamon stick. Transfer the pork to a serving bowl, pour in the sauce, drizzle some sesame seed oil and garnish with finely sliced scallions.
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