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This recipe is classed as intermediate

Rating 3.29 / 5 (7 votes)

Prep time:
20 min
Cook time:
20 min
Serves:
2

Fuchsia Dunlop's wonderfully flavoursome recipe combines pork, bean curd and black beans in this authentic Chinese dish

Method

1. Put the pork in a bowl, add the rice wine and salt and mix well. Set aside.

2. Cut the bean curd into oblong slices, about 1cm thick.

3. Cut the spring onion greens and chillies into thin diagonal slices, discarding the chilli seeds as far as possible.

4. Heat the oil in a wok over a high heat to 180-200C.

5. Add the bean curd in 3 or 4 batches and fry until the slices are just golden. Drain and set aside on kitchen paper.

6. Pour off the oil, reserving 3 tablespoons.

7. Clean the wok, then reheat it over a high heat until smoke rises, add the reserved oil and swirl it around.

8. Add the garlic and chillies and sizzle for a few seconds until fragrant.

9. Add the pork and as it becomes pale, add the black beans, stirring all the time.

10. When everything is hot and fragrant, pour in the stock, add the bean curd and dark soy sauce and bring to the boil.

11. Reduce the heat and simmer for several minutes to allow the flavours of the sauce to enter the bean curd.

12. Add salt to taste, if necessary.

13. Add the potato flour mixture and stir in the spring onions.

14. To serve: remove from the heat and stir in the sesame oil and chilli oil. Serve in a bowl with steamed Chinese or Thai sticky rice.

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