That little twist on the stew brightened up my leftover meals, but my mind was still thinking about something truly Asian, something with a punch. Therefore, this spicy stir fry using Matsuzaka pork was born, matches perfectly with steamed rice, and definitely left me with a happy tummy, and even more leftover food to tackle with.
Spicy stir fry with thick cut Matsuzaka pork and salted black beans -
- 1 lb of thick cut Matsuzaka pork
- 1 1/2 tablespoons of salted black beans
- 4 red chilies
- 5 garlic cloves
- 1/2 small onion
- 1 tablespoon of soy sauce
- 1/4 teaspoon of brown sugar
- 1/4 teaspoon of Sriracha
- 1~2 tablespoons of olive oil
- Tiny pinch of salt
- Tiny pinch of black pepper
Peel and dice the onion into little squares. Discard the tips of the chilies and finely chop the remaining. Peel and roughly chop the garlic cloves. Cut the pork into big strips, about 1~1.5 inches in width.
Drizzle just a little bit of oil to the pan, not too much since the salted black beans were already stored in oil. In addition, the Matsuzaka pork contains more fat compared to other parts of the pig.
Turn to medium high heat and add in the onion along with some salt and pepper. Give it a quick stir and cook till the onion turns translucent. Add in the garlic and chilies. Keep cooking till the edges of the onion turns slightly browned or right before the garlic starts to burn.
Pour in the sauce from the edge of the pan so it will get a direct heat contact and further release the aroma. Also add in the Sriracha and sugar. Mix well.
Add in the pork strips and mix a little bit. Add in salted black beans and cook till most of the liquid has been reduced and the pork got the brownish color from the sauce.
Other stir fry recipes:
- Spicy chicken stir fry with salted black beans
- Scrambled eggs stir fry with oyster mushroom and pork slices
- Ground pork stir fry with Chinese pickled mustard greens
- Golden needle flower buds and two mushrooms stir fry