Pork and Black Bean Sauce

Pork and Black Bean Sauce

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 1, 2018.

With jewelled rice



  • 150g brown basmati rice
  • 250g frozen peas
  • ½-1 pak choy
  • 1 carrot
  • 1 tablespoon rice wine vinegar


  • 3 teaspoons oil
  • 550g lean pork stir-fry
  • ¼-½ red onion, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 teaspoon finely grated ginger
  • 1 clove garlic, minced
  • 150g Chinese stir-fry sauce
  • 1 packet Chinese black beans, roughly chopped
  • ¼ cup water


  • 2 teaspoon sesame seeds


  1. Bring a medium pot of salted water to the boil. Prepare pork and black bean sauce ingredients.
  2. Cook rice in pot of boiling water for about 25 minutes. After 25 minutes, add peas and cook a further 1-2 minutes, until peas are bright green and rice is tender. Drain, rinse under cold water and leave to drain well.
  3. Thinly slice pak choy and grate carrot. Add to a large bowl along with vinegar. Once rice is cooked and drained, add to bowl with veggies. Toss well to combine and season.
  4. Heat a large, dry fry-pan on medium heat. Toast sesame seeds for 1-2 minutes, until golden. Remove from pan and set aside. Reserve pan.
  5. Heat 2 teaspoons oil in reserved pan on high heat. Pat pork dry and stir-fry for about 2 minutes, until lightly golden. Remove from pan and set aside.
  6. Reduce heat in pan to medium, add remaining oil to pan and stir-fry onion and capsicum for 1-2 minutes, until starting to soften. Add ginger and garlic and cook for 30 seconds, until fragrant.
  7. Add all remaining black bean sauce ingredients to pan, along with pork. Stir to combine and heat through for about 2 minutes, until sauce thickens slightly. Season to taste (if needed).
  8. To serve, spoon jewelled rice onto plates. Top with pork and black bean sauce. Garnish with toasted sesame seeds.