Jac’s Pork n Black Beans

Ingredients

Pork spare ribs or belly or shoulder pork

2 tbspn peanut oil

3 big tblspn salted Chinese black beans*

2 cloves garlic

big knob of green ginger

big shake of sweet chilli sauce

2 tbspn sesame oil

3 tbspn soya sauce

3 tbspn cream sherry

(potato if you like - it makes is go further)

Chopped shallots to serve 

Method

Cut pork up into ribs or 11/2cm cubes. Soak black beans in hot water 20 minutes then mash with a fork. Heat peanut oil till smoking then brown the pork with chopped up garlic and ginger. Add all the other ingredients and cook slowly until the pork is tender. She tends to do this bit in her slow cooker. You will need to add a bit of water - just enough to keep it simmering

Most times she will add potato cubes about half way through the cooking. To thicken the cooking juices, just make up a paste with cornflour and water and add it, stirring for another few minutes.

Serve with finely chopped shallots.

And it’s so easy to transport from her house to ours - just carry in the slow cooker and plug it in when she gets here.

Whatever cut of pork you use, be sure to cook it with the bones as it really does make it more delicious.

*  Not Mexican black beans. Chinese black beans, dried, salted.