Marinating time 30 minutes
Level of difficulty Easy
Season All year round
Combine 1 tbsp soy sauce, cornflour and sesame oil in a bowl. Add pork and stir to combine. Cover and refrigerate for 30 minutes to marinate.
Heat peanut oil in a large wok over high heat. Add black beans, chilli bean sauce and onions, and cook for 1 minute or until fragrant. Add pork mixture and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add stock, rice wine and remaining 2 tsp soy. Bring to the boil, reduce heat to low and add bean curd. Cook, stirring gently, for 2 minutes or until heated through.
Scatter with Sichuan peppercorns and extra spring onions, and serve.
Note
* Chinese black beans, Shaoxing and Sichuan peppercorns are available from Asian food shops.
* Chilli bean sauce is available from select supermarkets and Asian food shops.
Photography by Derek Swalwell.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Level of difficulty Easy
Season All year round
Combine 1 tbsp soy sauce, cornflour and sesame oil in a bowl. Add pork and stir to combine. Cover and refrigerate for 30 minutes to marinate.
Heat peanut oil in a large wok over high heat. Add black beans, chilli bean sauce and onions, and cook for 1 minute or until fragrant. Add pork mixture and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add stock, rice wine and remaining 2 tsp soy. Bring to the boil, reduce heat to low and add bean curd. Cook, stirring gently, for 2 minutes or until heated through.
Scatter with Sichuan peppercorns and extra spring onions, and serve.
Note
* Chinese black beans, Shaoxing and Sichuan peppercorns are available from Asian food shops.
* Chilli bean sauce is available from select supermarkets and Asian food shops.
Photography by Derek Swalwell.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.