Description
A recipe for Braised Black Bean Pork

Ingredients

• 2 pounds boneless pork shoulder, trimmed
  
• 3 tablespoons cornstarch
  
• 2 tablespoons vegetable oil
  
• 1/4 cup plus 2 tablespoons Kikkoman Black Bean Sauce with Garlic, divided
  
• 3 tablespoons Kikkoman Soy Sauce
  
• 2 tablespoons dry sherry
  
• 1/2 pound lotus root or 12 canned baby corn ears
  
• 1 pound carrots
  
• 3/4 pound turnips
  
• 1 bunch green onions, cut into 1-inch lengths, separating tops from whites
  
• Hot cooked rice

Preparation
Cut pork into 1-inch cubes; coat lightly with cornstarch. Heat oil in Dutch oven or large saucepan over medium-high heat; add pork and brown on all sides. Stir in 1-1/3 cups water, 1/4 cup black bean sauce, soy sauce and sherry; bring to boil. Cover and simmer 30 minutes. Meanwhile, peel lotus root, carrots and turnips; cut into 1-inch chunks. Add lotus root to pork mixture; simmer, covered, 10 minutes. Stir in carrots and turnips; cover and simmer 20 minutes. Stir in 2 tablespoons black bean sauce, white parts of green onions and corn (if using); simmer, covered, 5 minutes. Add green onion tops; cover and simmer 1 minute longer. Serve over rice.

Nutrition
no information available

Serves
Makes 4 to 6 servings

Variations
no information available