Wednesday, December 26, 2007

"Pork Chops & Potatoes With Salted Black Beans"

  • 8 small pcs (750 grams) pork chops
  • 3/4 tsp ground black pepper
  • 4 tbsps soy sauce
  • 1 tbsp + 2 tbsps + 2 tbsps sunflower oil or any cooking oil you have
  • 3 small (200 grams) potatoes
  • 10 grams ginger
  • 6 cloves garlic
  • 2 large (100 grams) red onion
  • 4 medium (150 grams) red over ripe tomatoes
  • 1 can salted black beans (tausi), washed & drained
  • 1 pc (30 grams) red bell pepper
  • 2 cups water


In a bowl, combine the pork chops, black pepper and half of the soy sauce. Mix. Set aside.

Bruise the garlic, then, chop with skin on. Slice the ginger into julienne. Finely mince the tomatoes and onion. Coarsely chop the salted black beans. Remove the seeds and slice the red bell pepper into strips.

Place a wok in a medium-high fire. Meanwhile, skin the potatoes. Cut into four wedges each potato. Put a tablespoon of oil in the wok. Heat moderately. Add the potatoes. Stir-fry for 3 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Add 2 tbsps of oil to the wok. Lightly pan-fry pork chops on both sides, about 10-15 seconds on each side. Set aside. Reserve the marinade.

Back to the wok, add the rest of oil. Put garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until limp. Add the salted black beans and red bell pepper. Stir-fry for 2 minutes.

Pour water, the rest of soy sauce and marinade. Put back the fried pork chops along with its drippings. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 20 minutes.

Put the fried potatoes. Mix. Cover back on. Cook for another 10 minutes.

Serve with warm cooked rice.

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