Black Bean Pork

Black Bean Pork

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 19, 2017.
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with nutty broccoli and edamame salad

Ingredients

BLACK BEAN PORK

  • 550g lean pork sirloin steaks (at room temperature)
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 30g black beans, roughly chopped
  • 1 tablespoon soy sauce
  • ¼ teaspoon salt
  • ¾ teaspoon honey
  • Pinch of chilli flakes or cayenne pepper (optional)

SALAD

  • 1 head broccoli
  • ½ bag frozen, shelled edamame beans
  • 1 bok choy, end trimmed 1cm and thinly sliced
  • 1 spring onion

NUTTY DRESSING

  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1½ teaspoons rice wine vinegar
  • 1 clove garlic, minced
  • 1 sachet peanut butter
  • 1 teaspoon finely grated ginger
  • 1 tablespoon water

TO SERVE

  • 1 spring onion (optional)
  • 1 packet chopped cashew nuts

Steps

  1. Preheat oven to 200°C. Bring a medium pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill or hot plate to high (if using). Pat pork dry with paper towels and toss well on prepared tray with all remaining black bean pork ingredients. Roast for 9-11 minutes, turning once, until pork is firm. Set aside, covered, to rest for 3-4 minutes before slicing thinly against the grain, reserving any juices. Alternatively, cook on BBQ grill for 4-5 minutes each side. Toss sliced pork in the black beans and juices on tray.
  2. While pork cooks, dice broccoli florets 2cm and thinly slice stalk. Cook broccoli and edamame in pot of boiling water for 3–4 minutes, until tender. Add bok choy and cook for a further 30 seconds, to wilt. Drain, rinse under cold water and drain well.
  3. In a large bowl, whisk together all nutty dressing ingredients.
  4. Thinly slice both measures of spring onion and add half to bowl with nutty dressing. Reserve half for serving. Add cooked vegetables and sliced pork to bowl with dressing (reserve black beans and juices on tray) and toss well to combine. Season to taste.
  5. TO SERVE divide pork salad between plates. Spoon over resting juices and beans (if desired), sprinkle over reserved spring onion (if using) and cashew nuts.

Nutritional Information

Energy 1652 kj
395 kcal
Protein 43.2g
Carbohydrate 15.2g
Fat 16.9g