Pork & Kangkong in Black Bean Sauce

June 30, 2003 |

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Don’t like pork? Substitute chicken, boned or deboned. Fish fillet is also good for this recipe.

Pork & Kangkong in Black Bean Sauce

When cooking with tausi, or fermented black beans, discard the liquid in which it has been soaked. The liquid is too salty. Wash the beans before using them to get rid of the strong smell. Then crush them to release the flavor. It’s the flavor that we’re after, not the pungent smell.

Like I’ve written before, when I say “discard” the hard stalks, what I really mean is we don’t include it in cooking the dish. We don’t throw them away. We feed them to the hamsters. Less garbage to dispose of, the hamsters get a more nutritious meal, and less expense for us since it means they consume less pellets if we give them all the vegetable trimmings everyday.

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