This Chinese Ragu leans on black bean and garlic to do the heavy lifting. We crisp the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the sichuan peppercorns and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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