Pork hokkien noodles with black bean

The noodles can be any sort you like, it's a boiled-noodle-and-sauce dish not a stir-fry, so expect chewy noodles with sauce. Ramen noodles are particularly great like this.


  • 300g skinless, boneless, pork belly, cut into 5 mm cubes
  • 450g fresh Hokkien-style noodles
  • 1 tsp potato starch
  • 2 tbsp vegetable oil
  • 1 Spanish onion, peeled, diced
  • 3 cloves garlic, grated or finely chopped
  • 1 tsp grated fresh ginger
  • 4 tbsp pickled radish, diced
  • 4 tbsp salted Chinese black beans (douchi)
  • 1 tsp white sugar
  • 1 tsp sea salt
  • Freshly ground black pepper
  • 1 tbsp soy sauce
  • ¼ cup chicken stock
  • ½ tsp toasted sesame oil
  • Roasted sesame seeds
  • Large handful of deseeded cucumber, julienned


In a small bowl, combine the potato starch and 30ml water and set aside.

In a large wok, heat the vegetable oil over a medium-high heat. Add the pork and cook for 6-7 minutes, stirring frequently, until browned on all sides, then add onion, garlic, ginger and radish and cook for 5 minutes, until onions have softened.

Stir in black beans, sugar, salt and pepper to taste. Add soy and chicken stock. Simmer gently for a minute or two. Stir in potato starch mixture, simmer for a further 3 minutes, stirring frequently until sauce thickens.

In a large pot of boiling salted water cook the noodles according to instructions, drain and rinse. Divide the noodles into 4 big bowls. Spoon the pork and sauce mixture on top of noodles and garnish with cucumber, sesame oil and sesame seeds. (Note: Potato starch, pickled radish and salted black beans are available from Asian food stores.)


NOTES: Want something to drink?

Try the Louis Latour Macon-Villages Chameroy Chardonnay 2014, Burgundy, France. This is a vibrant and zesty style of French chardonnay without the big price tag. White nectarine, fig and grapefruit abound here, the fruity flavours skipping across the palate with a refreshing burst of acidity. Minimal oak is used, so the result is a vibrant wine with a touch of creaminess, which melds perfectly with the pork belly, ginger and sesame.