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A bowl of steamed pork with black beans, garnished with sliced green onions and chilies.
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5 from 1 vote

Cantonese Steamed Pork With Black Bean Sauce

Cantonese Steamed Pork with Black Bean Sauce is a simple Chinese dish with savory flavors that will remind you of your parent’s home cooking! The pork is tender and soft, and when steamed the sauce is sweet and salty perfect over rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Calories: 132kcal
Author: Dana Rao

Ingredients

  • 3 pork chops (boneless) 1.5 pounds
  • 2 tablespoons fermented black beans
  • 4 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon chicken bouillon
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon olive oil
  • 2 teaspoon corn starch
  • ¼ cup water

Instructions

  • Tenderize the pork chops by pounding both sides with a mallet or the back of a knife. Slice in 3 inch pieces.
  • Make the black bean sauce. First rinse the fermented black beans gently in water a few times. Strain the water.
  • Chop the fermented black beans and mince the garlic.
  • Next, mix fermented black beans with pork, minced garlic, ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon chicken bouillon, 2 tablespoon soy sauce, ½ tablespoon oyster sauce, 3 tablespoon oil, and ½ teaspoon cornstarch. Mix well in a bowl.
  • In a large pot, add a steaming rack and some water. Heat water to medium high. When the water starts boiling, you can steam the pork chops for 10-13 minutes or until the pork is cooked.
  • Garnish with sliced green onions (optional). Serve the Cantonese pork with black bean sauce with rice & leafy vegetables. Hope you enjoy!

Video

Notes

Expert Tips
  • Make sure you tenderize the pork with a mallet or the back of your knife. This helps loosens the fibers of the meat so it's not chewy.
  • Don’t skip rinsing the fermented black beans. Give them a gentle rinse and quick soak, then drain well before chopping. This removes any dirt and unwanted smells from the fermented black beans.
  • Marinate at least 15–30 minutes. Even a short rest with the black bean mixture, cornstarch, and seasonings helps the pork absorb flavor and keeps it silky after steaming. If you have time, marinate up to 1 hour in the fridge for deeper taste.