• Spicy Pork with Black Beans

    3 votes
    Spicy Pork with Black Beans
    Prep: 10 min Cook: 15 min Servings: 6
    by Barbara Ann Day
    4 recipes
    A very spicy Chinese type cuisine. One of our favorites. Wonderful with a side of vegetables prepared Chinese style with a light garlic sauce.


    • 1 tablespoon peanut oil
    • 1 1/2 pounds pork loin chops, trimmed of all fat and cut to 1-inch pieces
    • 1 teaspoon ginger, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 medium leek, thinly sliced
    • White sesame seeds, for garnish optional
    • Thinly sliced scallions, or leeks for garnish, optional
    • Sauce:
    • 3 tablespoons spicy black bean sauce
    • 1/2 tablespoon chili oil
    • 2 tablespoons soy sauce
    • 1 tablespoon Chinese rice wine
    • 1 teaspoon brown sugar
    • 1 teaspoon cornstarch
    • 1/2 cup water


    1. 1. Mix together ingredients for the sauce. Set aside.
    2. 2. In a wok or frying pan, heat oil over medium-high heat. Add spare ribs and stir-fry until brown on all sides, about 4 to 5 minutes. Add ginger, garlic, and leeks and cook until aromatic, about 1 minute. Pour in sauce mixture. Cover with a lid and simmer for about 10 minutes. Sauce should be reduced enough to coat the spare ribs. Transfer to serving plate, garnish with optional sesame seeds and scallions, and serve with rice.

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    • Patrick Travis
      Patrick Travis
      My wife and I were in the mood for some Chinese today and I remembered putting a couple of recipes for Chinese dishes in my saved recipe folder. I always try and cook at least two separate dishes when doing Chinese so I pulled this up along with Shrimp & Bok Choy posted by Nanette.

      This was very easy and was as good as any pork I have had at our local Chinese restaurant. I did over cook the pork a bit when I was reducing the sauce so next time I’ll cut the water down a bit. All in all an excellent recipe. Quick and easy to prepare…..4 hearts.
      • Michelle
        Yummy dish. For cost effectiveness I used pork butt in this recipe. I also did not have the chili oil witch I'm sure would have given this dish a nice kick. I had to cook it a little longer but when it was ready I turned up the heat and reduced the sauce in minutes. Thanks for sharing Barbara.


        • Nancy Miyasaki
          Nancy Miyasaki
          This sounds absolutely fantastic, Barbara. Adding to my "try soon" folder. Will let you know how it is.

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