Black Bean Pork and Kalettes Stirfry
Chef: Justine Schofield
Time: 15 minutes + 1½ hour freezing
- 2 tbs. peanut oil
- 300g pork fillet
- 3 cloves garlic sliced
- 1 small red chilli, finely sliced
- 2 tbs. fermented black beans
- 1 x 3cm piece of ginger, peeled and julienned
- 1 onion, cut in 4 and the layers separated
- 1 large handful of Kalettes, quartered
- 2 tbs. soy sauce
- 2 tbs. Shaoxing wine
- 2 tbs. honey
- Wrap the pork fillet in cling film and place in the freezer for 1 1/2 hours so it firms up. This will make slicing easy. Using a sharp knife thinly slice the pork.
- Heat half of the oil in a large wok to smoking point. Add the pork in batches and toss until golden brown. Add the remaining oil and add the garlic, chilli, fermented beans, ginger, onion, green capsicum and kalettes. Toss and fry until golden in colour.
- Mix the sauces together and then add to the wok and bring to the boil. Return the meat and any juices from the plate. Toss all together before portioning into four bowls. Serve as is or with a little rice.
As seen on Everyday Gourmet Season 7.