The dish is different from other fbb-based recipes because it's got a good amount of tomato ketchup.
Ketchup goes well with the salty fragrance of fbb. It adds a sweet and sour dimension not found in fbb dishes that are more traditional.
The stir-fried minced pork sold at Teochew muay places usually has a layer of oil coloured red by tomato ketchup, and meat that has a generous amount of fat. The one I make avoids the excessive oil because I don't think it makes the pork taste better. However, I do use pork belly that's quite fatty.
The ideal meat is fatty pork belly that's minced very roughly – with a cleaver (or two) – into tiny pieces the size of rice grains. You can't really see it but each small little piece of lean meat has a bit of fat attached, so it stays succulent and smooth after it's cooked. And it has bite, unlike mushy machine-ground meat.
Once the meat is chosen and minced, cooking it takes only a few minutes. This strong tasting dish is great with either plain rice or plain porridge.
MINCED PORK STIR-FRY WITH KETCHUP & FERMENTED BLACK BEANS (Recipe for 4 persons) 2 tbsp fermented black beans 6 tbsp tomato ketchup 1½ tbsp vegetable oil 1 tbsp minced ginger 1 tbsp minced garlic 1 tsp thinly sliced spring onions (white part) 2 bird's eye chillies, or to taste, wash, trim and chop roughly 300 g fatty pork belly, mince roughly, by hand if possible 1 tbsp Shaoxing wine 1 tsp sugar 2 tsp diced spring onions (green part) Soak fermented black beans in 2 tbsp water for 5 minutes. Drain, mix the liquid with ketchup, and chop beans roughly. Heat vegetable oil till very hot. Add ginger and stir-fry over high heat till lightly golden. Add fermented black beans, garlic, chillies and spring onions (white part). Stir-fry till fragrant. Add Taste and adjust seasoning if necessary. Turn off heat. Sprinkle with spring onions (green part). Plate and serve with steamed rice or plain Teochew porridge. |
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