Recipe: Pork with bean sprouts is ready in minutes – 09/25/2023 – Marcão’s Recipes

Finally, with the kitchen equipped in my temporary home in London, let’s make some food.

The recipes I will present during this period have two limitations: the availability of ingredients and the kitchen structure.

As for the first factor, it expands rather than retracts the limits. London supermarkets have a fabulous range of foods from all over the world. It’s just not easy to find ingredients here that we get for cheap in Brazil, like cassava flour or papaya.

There are a lot of things that you don’t see in Brazil: rhubarb, deer meat, different tubers, all Indian spices. I’m going to avoid these ingredients, of course, but I also want to give you a sense of the culinary possibilities that London offers me.

Nearby there is an incredible oriental grocery store – a little less incredible than the Liberdade markets, but two blocks from home (in São Paulo, I need the subway or bus to go to the center).

My daughter came back from there with something I had never used to cook: a Chinese black soy and garlic paste. I had asked for miso, but she knows what children are like (she is 28 years old and came to study for a master’s degree here).

Well, this paste is easily found in the eastern markets of Brazil, I researched it. For those who live in smaller cities or without a numerically relevant Asian community, you can order online.

The label is in English: “black bean and garlic sauce”. The only possible substitution is black soy paste without the garlic, which you add yourself. You can omit or use miso, but the result will be very different.

I took the recipe out of my head, very simple, with the remaining ingredients very common: pork, soy sauce, bean sprouts, onion and chives. To accompany, white rice and Chinese chard (also called bok choy or pak choi).

Everything is very easy and, not least, fast. It takes a maximum of 15 minutes, during which time you also cook the rice.

Important: both soy paste and soy sauce are very salty. Do not use salt and, to balance, prepare the rice without any seasoning.

As for kitchen limitations, I live in a two-bedroom apartment within a student residence. Everything is purposely poorly ventilated, to retain heat.

It has a fire alarm, which goes off when the room becomes smoky.

That’s what happened when I fried the pork for this dish. There was a knock on the door, I went to check and it was the house security guard wanting to know if everything was ok.

Opera summary: don’t expect any more fried meat recipes while I’m in London.

Pork with black soy and bean sprouts

Performance: 4 servings
Difficulty: easy

Ingredients

• 700 g of sirloin steaks
• 1 onion in petals
• 1 tablespoon of oil
• 2 tablespoons of black soy and garlic paste
• 1 tablespoon of soy sauce
• 100 g bean sprouts (moyashi)
• Green onion to taste
• Serving suggestion: white rice and sautéed Chinese chard

Way of doing

• Heat a deep frying pan (preferably a wok) with the oil over high heat. Fry the pork steaks without overlapping them (if necessary, use two batches), browning them on both sides. Reserve the meat
• Fry the onion until soft and lightly toasted. Cut the meat into strips and return it to the pan.
• Add the soy paste, soy sauce and a glass of water. Wait for the sauce to boil and thicken slightly. Add the bean sprouts and chives, stirring until heated through.
• Turn off and serve immediately, with rice and Chinese chard

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