This is easily cooked on the stove top in a wide covered pan. Slow cooking keeps pork tender. There's no need to add salt as the preserved black beans impart salty fermented flavour.
Pork chops, 3-6
Olive oil, one third cup
Ginger, thumb-sized piece chopped
Garlic, 3-4 cloves
Black beans (Chinese, dried, salted) tablespoon
(Optional: wine or beer, one cup)
Mushrooms, 10-12 heads fresh
Heat pan (medium). Put olive oil in pan with ginger, garlic and black beans. Saute lightly.
Put pork chops in pan and allow to cook ten to 15 minutes on each side. Keep heat at medium.
Cover the pot and reduce the heat to low. When the juices in the pot dry up - and one side of the pork gets brown - add a cup of water (or beer or wine). Turn over the chops. Add mushrooms. Continue to slow cook another 20-30 minutes after you have added water (or beer or wine).
Serve on rice.
Pork chops, 3-6
Olive oil, one third cup
Ginger, thumb-sized piece chopped
Garlic, 3-4 cloves
Black beans (Chinese, dried, salted) tablespoon
(Optional: wine or beer, one cup)
Mushrooms, 10-12 heads fresh
Heat pan (medium). Put olive oil in pan with ginger, garlic and black beans. Saute lightly.
Put pork chops in pan and allow to cook ten to 15 minutes on each side. Keep heat at medium.
Cover the pot and reduce the heat to low. When the juices in the pot dry up - and one side of the pork gets brown - add a cup of water (or beer or wine). Turn over the chops. Add mushrooms. Continue to slow cook another 20-30 minutes after you have added water (or beer or wine).
Serve on rice.
Yummy! I like the wine or beer suggestion. Do you have a preference for one over the other? How different is the taste if you do wine vs. beer?
ReplyDeleteNot much difference - beer might be a little "sweeter" than a dry white.
ReplyDelete