Braised Pork with salted black beans

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This is a delightful dish that can be prepared for lunch or dinner and shared with the entire family.

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It is important to be familiar with the characteristics of your ingredient before starting to cook. The pata is a good example of a pork cut that needs to be cooked longer to be tender.

Braised Pork with salted black beans


  • ½ kilo pork belly, cut in serving pieces
  • 1 tablespoon garlic, crushed
  • 1 small onion; chopped
  • ⅓ cup vinegar
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • ¼ tablespoon ground black pepper
  • (or whole peppercorn)
  • 2 tablespoons salted black beans (tausi)
  • ½ cup dried banana blossoms
  • Cooking oil


  • Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
  • Sauté garlic and onion.
  • Add pork from the marinade.
  • Stir fry for few minutes until pork starts to render its oily fat.
  • Add rice water and marinade. Bring to a boil and then lower heat to medium fire.
  • Stew until most of the liquid has evaporated. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved.
  • Balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!

Braised Pork with salted black beans

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