Cantonese Steamed Pork Belly in Black Bean Sauce
Steamed pork belly in black bean sauce is a juicy, tender and flavourful dish that takes less than 30 minutes to cook and pairs so well with rice.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g pork belly, chopped into 1-inch pieces
- 10 pieces deep fried tofu puffs, cut in half (optional)
- 1 green onion, chopped (garnish)
- 2 tbsp salted fermented black beans
- 3 garlic cloves, minced
- 1 bird's eye chilli, chopped (optional)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp Shaoxing cooking wine
- 2 tbsp cornstarch
- 1/2 tsp sugar
- 1 tbsp water
- 2 tsp sesame oil
Instructions
- 1
Rinse the fermented black soybeans in water to remove any impurities, then drain and roughly chop them.
- 2
In a bowl, combine the sliced pork belly with the chopped black beans, minced garlic, chopped bird’s eye chillies (optional), julienned ginger, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, and a splash of water. Mix well so the pork absorbs the marinade. Drizzle with sesame oil and mix again to lock in all the flavours. Marinate for at least 15 minutes.
- 3
Use scissors to cut the fried tofu in half. In a heatproof deep plate, arrange the tofu with the sponge side facing up in a single layer. Spread the marinated pork belly evenly on top so it cooks consistently.
- 4
Place a steaming rack in a deep wok and pour in about 2 inches of hot water. Put the plate on the rack, turn the heat to high, and cover with a lid. Once the water starts bubbling, steam for 18–20 minutes until the pork is cooked through and tender.
- 5
Garnish with chopped green onions and serve with steamed rice. Enjoy!