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From @Chinese Cooking Demystified

Quanzhou Douchi Koushourou (Pork with Fermented Black Beans)

25 min · Serves 2

25 mintotal
10 minhands on
15steps
2servings

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Ingredients

For the pork marinade

  • 300 g lean pork, cut into thin 3 mm slices
  • 1/4 tsp salt
  • 1 shake white pepper
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine (Liaojiu)
  • 1/3 cup potato starch (approximate)

For the stir-fry

  • 3 tbsp oil
  • 2 inches ginger, minced
  • 3 tbsp fermented black beans (Douchi)
  • 1 tbsp soy sauce
  • 2 cups water, stock, or a combination of both
  • 1/8 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp MSG
  • 1/4 tsp chicken bouillon
  • 1 clove garlic, minced
  • 1–2 spicy chilis, sliced
  • 3 sprigs green garlic or scallion greens, cut into segments

Method

For the pork marinade

  1. Place the sliced pork into a large bowl.

  2. Add the salt, white pepper, soy sauce, and Shaoxing wine, then mix well.

  3. Add the potato starch a tiny pile at a time, mixing in one direction and massaging it into the pork until fully saturated and covered with a light coating.

    Add enough starch until the meat looks lightly dusted with snow.

For the stir-fry

  1. Heat a wok over medium heat and add the oil.

  2. Add the minced ginger and fry until fragrant, about 1 minute.

  3. Add 2 tbsp of the fermented black beans and fry until fragrant and smelling almost like soy sauce, about 1–2 minutes.

  4. Add the 1 tbsp of soy sauce and raise the flame to high to let it fry quickly.

  5. Add the water or stock along with the salt, sugar, MSG, and chicken bouillon, then bring to a heavy simmer.

  6. Turn the heat down to low and gently lay the marinated pork slices into the liquid one by one.

  7. Cover the wok, turn the flame to medium-high, and cook for 2 minutes.

  8. Uncover, flip the pork pieces over, cover again, and cook for another 2 minutes until set.

  9. Gently loosen the pork, then add the minced garlic and the remaining 1 tbsp of fermented black beans.

  10. Gently mix and let simmer for about 30 seconds.

  11. Add the sliced chilis and green garlic or scallions, then gently mix everything together.

  12. Plate and serve immediately over white rice.

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