Black Bean Pork and Kalettes Stirfry

Cook time 15 minutes (+ freezing time)
Servings 4


2 tbsp peanut oil
300g pork fillet
3 cloves garlic, finely sliced
1 small red chilli, finely sliced
1 tbsp fermented black beans
3cm piece of ginger, peeled and julienned
1 onion, cut in 4 and the layers separated into leaves
1 large handful of Kalettes, halved


1 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp honey

Black Bean Pork and Kalettes Stirfry


Wrap the pork fillet in cling film and place in the freezer for 1½ hours so it firms up. This will make slicing easy. Using a sharp knife thinly slice the pork.

Heat half of the peanut oil in a large wok to smoking point. Add the pork in batches and toss until golden brown, then remove from the wok and set aside. Add the remaining oil to the wok and add the onion, frying for a minute or two before adding the garlic, chilli, fermented beans, ginger, and kalettes. Return the pork to the wok and toss and fry until golden in colour.

In a bowl, combine the sauce ingredients together with a whisk, and then add to the wok and bring to the boil. Toss all together before portioning into four bowls. Serve as is or with a little steamed rice.