Pork Roast With Black Bean Sauce Recipes

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CROCK POT PORK ROAST WITH BLACK BEAN SAUCE



Crock Pot Pork Roast With Black Bean Sauce image

This is so simple I feel silly posting it but it tasted so good I wanted to share it with you. Pulled pork sammies are easy just shred the pork & add your favorite BBQ sauce. Remove any fat from the roast. If the fat remains it will cook out and you will have to de-fat the sauce before thickening it. If you like a lighter sauce don't use th corn starch.

Provided by Bergy

Categories     Meat

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs pork shoulder
1 (540 ml) can of spicy black bean soup
2 teaspoons adobo seasoning, spice
12 cloves roasted garlic
1 tablespoon cornstarch

Steps:

  • Place everything into the crock pot.
  • Turn on low for 7 hours.
  • If adding Corn starch add it mixed in a bit of water.
  • Cook for another hour Total cooking time 8 hours.
  • Enjoy.

Nutrition Facts : Calories 556.3, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 149.1, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 39.5

BLACK BEAN PORK WITH NOODLES



Black bean pork with noodles image

A taste of the Orient while using up some of that left-over mince

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

2 tbsp vegetable oil
2 crushed garlic cloves
2cm piece freshly grated ginger
1 red chilli , seeded and finely chopped
450g minced pork
350g jar black bean sauce
115g rice noodle
6 spring onions , shredded

Steps:

  • Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.

PORK IN BLACK BEAN SAUCE



Pork in Black Bean Sauce image

Savory stir fry dish, tastes like Chinese takeout. You can vary the stir fry vegetables as you wish.

Provided by Semra22

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb lean boneless pork, cut into thin strips
2 garlic cloves, minced
1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
1 red peppers or 1 green pepper, sliced
6 green onions, cut into 1-inch lengths
2 tablespoons chinese black bean paste
1 tablespoon oyster sauce
1 1/2 tablespoons soy sauce
1 teaspoon chinese chili paste with garlic
1 teaspoon sugar
1/2 cup chicken stock
2 teaspoons cornstarch

Steps:

  • Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
  • Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
  • Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring, till thickened and bubbly, 1 minute or so.

PORK, BLACK BEAN, AND RICE CASSEROLE



Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

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