{"id":4483,"date":"2022-01-02T09:55:00","date_gmt":"2022-01-02T15:55:00","guid":{"rendered":"https:\/\/kevskitchen.com\/?p=4483"},"modified":"2021-12-30T08:45:17","modified_gmt":"2021-12-30T14:45:17","slug":"pork-with-black-bean-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4483","title":{"rendered":"Pork with Black Bean Garlic Sauce"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-1024x768.jpg\" alt=\"\" class=\"wp-image-4481\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-1024x768.jpg 1024w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-1536x1152.jpg 1536w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Black bean garlic sauce is pure umami in a jar. If you&#8217;ve never used it before, let this be your introduction. I used lean pork sirloin for the recipe. Shoulder would be fantastic although higher in fat content. If you use shoulder, increase the cooking time under pressure to twenty minutes. <\/p>\n\n\n\n<p><strong>Time: 40 minutes<\/strong><\/p>\n\n\n\n<p><strong>Serves: 6<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p>10g cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)<br>10g fresh ginger &#8211; peeled and finely chopped<br>4 cloves garlic &#8211; finely chopped<br>100g + 20g water<br>50g black bean garlic sauce<br>30g soy sauce<br>30g Chinese cooking wine or dry sherry<br>1kg pork sirloin &#8211; cubed in 2-3cm pieces<br>20g corn starch<br>6 green onions (green portion only) sliced<\/p>\n\n\n\n<p><strong>Preparation:<\/strong><\/p>\n\n\n\n<p><br>Place your pressure cooker vessel with the oil in it on medium-high heat or activate the saut\u00e9 setting on an electric model.<\/p>\n\n\n\n<p>When the oil is hot, add the ginger and garlic, stirring often until the garlic just begins to brown.<\/p>\n\n\n\n<p>Stir in the 100ml water, black bean sauce, soy sauce, and wine. Add the pork and stir to coat.<\/p>\n\n\n\n<p>Seal the cooker and cook at high pressure for 10 minutes, beginning timing once pressure is reached.<\/p>\n\n\n\n<p>Remove from heat if using a stove-top cooker or turn off an electric model. Safely release the pressure.<\/p>\n\n\n\n<p>Using tongs or a slotted spoon, move the pork to a serving dish.<\/p>\n\n\n\n<p>In a small cup or bowl, whisk together the 20g water and the corn starch.<\/p>\n\n\n\n<p>Place the cooking vessel with sauce back on medium-high heat or turn on the saut\u00e9 setting. Stir in the corn starch slurry and simmer until the sauce thickens slightly.<\/p>\n\n\n\n<p>Remove from heat.<\/p>\n\n\n\n<p>Serve the pork topped with sauce and garnished with the green onion.<\/p>\n\n\n\n<p>G<a href=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce.pdf\">et the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Black bean garlic sauce is pure umami in a jar. If you&#8217;ve never used it before, let this be your introduction. I used lean pork&hellip; <\/p>\n","protected":false},"author":1,"featured_media":4481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,43],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/12\/Pork-with-Black-Bean-Garlic-Sauce-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4483"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4483"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4483\/revisions"}],"predecessor-version":[{"id":4484,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4483\/revisions\/4484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4481"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}