POrk with Black beans Singapore Style
This is a great dish for using up the remains of a pork shoulder – which is incredible value. Basically you just toss all the ingredients in a bowl together and allow them to marry for a couple of hours. Then it’s all about just cooking everything until most of the liquid is absorbed and then adding some greens for a bit of colour & texture. This recipe will easily feed three people and is served with white rice.
Servings: people
Ingredients
- 450 grams Pork Shoulder cooked & shredded (£1.58)
- 3 cloves garlic peeled & diced (£0.09)
- .5 grams Salt half a teaspoon (£0.00)
- 5 grams ginger peeled & sliced (£0.01)
- 13 grams Honey Tablespoon (£0.07)
- 13 ml Chinese wine Tablespoon
- 5 grams Chinese five spice Teaspoon (£0.01)
- 1 tin Black Beans
- 13 ml Soy sauce Tablespoon (£0.08)
- 13 ml Barbeque sauce Tablespoon (£0.05)
- 13 ml Peanut oil Tablespoon
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Prep Time: 10 minutes
Cook Time: 30 minutes
- Mix all the ingredients in a bowl and allow to marinade together.
- Heat the nut oil. Add the contents of the bowl and cook until excess liquid has evaporated.
- Add greens and cook for 2 minutes before serving with white rice
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