I found a jar of Lee Kum Kee Spicy Bean Paste at the back of my cupboard the other day and I decided to use some of it with a bit of leftover roast pork-belly I needed to finish up. I previously found that this LKK product rather failed as the ‘Ma La’ sauce (麻婆醬) it is supposed to be, but it is rather like a fairly good Sichuan Chili Bean paste and I thought it might work well with an additional sweet and sour component by way of some vinegar and a little sugar. Originally, I thought of using some pickled greens along with pork and cashews, but then I decided to substitute diced cucumber for an interesting texture combination instead. Anyway, today’s recipe is a dead easy one (especially if you have the cold roast pork on hand), and you can pretty much cook it in 5 minutes or so once the main ingredients are diced…
Here you can see the main ingredients so as to get a rough idea of the dice…
- 1/2lb. Cold Roast Pork-belly in 1 cm dice;
- 1 cup diced Cucumber;
- ½ cup Cashews;
- 3-4 tbsp. LKK Spicy Bean Paste;
- 3 tbsp. Rice Vinegar;
- 1 tsp. Sugar;
Heat a tablespoon of oil in a pan over moderately high heat and then sauté the pork cubes until golden. If a lot of fat is thrown off, remove enough to leave just a tablespoon or so in the pan along with the meat.
Add the cashews followed by the cucumber and stir-fry until all is heated through then add the bean past, vinegar and sugar. Allow the sauce to reduce to a thin glaze and then plate and serve immediately.
This make a very nice meal on its own (with a little rice, perhaps), or as part of a more complex Chinese meal. You can, if you like, substitute fresh chicken breast for the cooked pork but, in that event, you should remove the chicken to a separate bowl once it is cooked and then add it back with the other ingredients a few seconds before plating and serving.