Pork

Phoebe Woods' black bean pork noodles with coriander and peanuts

Name: Black bean pork noodles with coriander and peanuts
Yield: 4
Ingredients: 1/4 cup (60ml) peanut oil; 3 garlic cloves, finely chopped; 4 long green shallots, thinly sliced; 10cm piece (50g) ginger, finely chopped; 500g pork mince; 1/3 cup (95g) spicy black bean sauce; 1/3 cup (80ml) hoisin sauce; 1 tbs tomato paste; 2 tsp caster sugar; 2 tsp soy sauce; 1 cup (250ml) Chicken Style Liquid Stock; 2 tbs Chinese black (chinkiang) vinegar (from Asian food shops); 400g Chinese wheat noodles, cooked according to packet instructions; 1 bunch coriander, finely chopped; 1/3 cup (50g) salted roasted peanuts, finely chopped

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by Phoebe Wood

Jul 28, 2018

Ingredients (15)

1/4 cup (60ml) peanut oil
3 garlic cloves, finely chopped
4 long green shallots, thinly sliced
10cm piece (50g) ginger, finely chopped
500g pork mince
1/3 cup (95g) spicy black bean sauce
1/3 cup (80ml) hoisin sauce
1 tbs tomato paste
2 tsp caster sugar
2 tsp soy sauce
1 cup (250ml) Massel Chicken Style Liquid Stock
2 tbs Chinese black (chinkiang) vinegar (from Asian food shops)
400g Chinese wheat noodles, cooked according to packet instructions
1 bunch coriander, finely chopped
1/3 cup (50g) salted roasted peanuts, finely chopped

Method

1.

Heat oil in a wok over high heat. Add garlic, shallot and ginger, and cook, stirring, for 4 minutes or until softened and fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 8 minutes or until lightly browned. Add black bean sauce, hoisin, tomato paste, sugar and soy, and cook, stirring, for 8 minutes or until lightly caramelised. Add stock and simmer for 8 minutes or until thickened and saucy.
2.

Stir through vinegar and season to taste. Toss sauce with noodles and scatter with coriander and peanuts to serve.