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Pork hokkien noodles with black bean

Neil Perry
Neil Perry

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Neil Perry's pork hokkien Noodles with black bean.
Neil Perry's pork hokkien Noodles with black bean.William Meppem

Choose any noodles you like for this tasty dish. It's a boiled-noodle-and-sauce dish not a stir-fry, so expect chewy noodles with sauce. Ramen noodles are particularly great like this.

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Ingredients

  • 300g skinless, boneless, pork belly, cut into 5 mm cubes

  • 450g fresh Hokkien-style noodles

  • 1 tsp potato starch*

  • 2 tbsp vegetable oil

  • 1 Spanish onion, peeled, diced

  • 3 cloves garlic, grated or finely chopped

  • 1 tsp grated fresh ginger

  • 4 tbsp pickled radish, diced*

  • 4 tbsp salted Chinese black beans (also called douchi)*

  • 1 tsp white sugar

  • 1 tsp sea salt

  • freshly ground black pepper

  • 1 tbsp soy sauce

  • ¼ cup chicken stock

  • ½ tsp toasted sesame oil

  • roasted sesame seeds

  • large handful of deseeded cucumber, julienned 

  • *Note: Potato starch, pickled radish and salted black beans are available from Asian food stores.

Method

  1. 1. In a small bowl, combine the potato starch and 30ml water and set aside.

    2. In a large wok, heat the vegetable oil over a medium-high heat. Add the pork and cook for 6-7 minutes, stirring frequently, until browned on all sides, then add onion, garlic, ginger and radish and cook for 5 minutes, until onions have softened.

    3. Stir in black beans, sugar, salt and pepper to taste. Add soy and chicken stock. Simmer gently for a minute or two.

    4. Stir in potato starch mixture, simmer for a further 3 minutes, stirring frequently until sauce thickens.

    5. In a large pot of boiling salted water cook the noodles according to instructions, drain and rinse.

    To serve: Divide the noodles into 4 big bowls. Spoon the pork and sauce mixture on top of noodles and garnish with cucumber, sesame oil and sesame seeds. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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