Minced Pork Balls with Preserved Black Beans

Preserved Black Beans, Fermented Black Beans and Salted Black Beans are the same thing, namely black beans preserved in brine and are usually sold in glass jars. The taste is naturally salty and usually, only a small portion is used.
It goes well with plain white porridge (congee) or even sweet potato porridge. 

  • 100 to 150 gm (3 1/2 to 5 1/2 oz) of minced pork
  • 4 cloves garlic (chopped finely)
  • 2 tsp preserved black beans
  • 2 tsp dark soya sauce
  • A pinch of monosodium glutamate (optional)
  • A dash or two of white pepper powder
  • 300 ml (1 1/4 cup)warm water
  • 2 tsp palm oil

  1. Mix garlic into minced pork.
  2. Heat oil in wok or suitable pot and saute preserved black beans for 10 to 15 seconds on medium heat. Add water, increase to high heat and bring water to boil.
  3. When water boils, scoop minced pork into balls using a teaspoon and add to boiling water. After finishing all the minced pork, add dark soya sauce, monosodium glutamate (optional) and white pepper powder.
  4. Once minced pork balls are cooked (either they float or have been cooked for at least 3 minutes), dish up and serve. As this dish is a tad salty, it is suitable with plain white porridge as you can pour a bit of the gravy and stir it into the porridge.