I have prepared this recipe from the Frugal Gourmet’s “Cooking Three Ancient Cuisines” for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don’t have too many stir fry dishes to prepare at the same time.
Prepare everything ahead of time. Found this recipe on Wolfgang Puck’s web site and it is very good. It is pretty time consuming but so worth the effort!
This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up.
A recipe I found in my collection of cuttings from magazines. I’m posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I’ve collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Make and share this Cantonese Barbecued Pork recipe from Food.com.
