PERTH PEPPER AND PESTLE 
ASIAN BLACK BEAN SAUCE RECIPES

This page contains recipes for:
Asian Black Bean Everything Sauce Fabulous Anytime Tofu
Tickle Me Tender Ribs
Asian Black Bean Pulled Pork
                                                                           ...enjoy the scroll!!

 Asian Black Bean Everything Sauce Fabulous Anytime Tofu

1 block firm/extra firm tofu	1 jar Asian Black Bean Everything Sauce
Oil and Butter	Toasted Sesame Seeds
Sesame Oil	Green Onion, Cilantro, Basil

This recipe will become a staple in your refrigerator, either as a snack or as a "ready" ingredient to add to stir fry, salads and even to sandwiches.... let alone a favourite nibbly appetizer!!

Slice a block of firm/extra firm tofu lengthwise into slices that are less that 1/2" thick (about 5 per block).  In a skillet, add a little oil/butter to which you have added some seasoning for flavour - remember that tofu is a suberb vehicle to absorb flavour.  Pan fry for just a few minutes, until it is golden brown.  DO NOT OVERCOOK (too long or too high) or it will toughen.  Remove tofu from the skillet and cut into serving pieces, the more interesting the shape, the more appealing it will be (ie. in bite-size triangles).  Cut into 1" strips is a convenient size for pita pocket sandwiches or salads.

Meanwhile, add a jar of PERTH PEPPER AND PESTLE Asian Black Bean Everything Sauce and heat to a low simmer.  Add the cooked tofu to the jelly and gently poach very briefly.  Remove from the heat and allow the tofu to marinade in the Everything Sauce until ready to serve OR refrigerate until 1 hour before serving.  Flavours are at their peak if tofu is served at room temperature or slightly warmer.

Be sure to try this recipe with our other flavours of Red Pepper Jelly for an interesting change...

• For THAI BASIL or THAI MANGO:  use Thai oils, fresh mint, crushed peanuts, bird's eye peppers (these are hot!!!), Hoisin Sauce, fresh cilantro/coriander.
• For CURRY:  use butter to pan fry and add fresh chopped cilantro and/or fresh basil.  Poach in our Spicy Bombay Red Pepper Jelly and top with toasted pecans, ribbon coconut and mango.

Tickle Me Tender Ribs

2lb pork side spare ribs, cut in 3" pcs	1 jar Asian Black Bean Everything Sauce
60ml orange juice	Zest of 1 small orange
3-4 green onions, chopped	salt and pepper to taste
1 tsp sesame oil	2 tbsp toasted sesame seeds
	1/2 cup fresh basil, chopped

Put the spare ribs in the wok and add enough cold water to cover.  Bring to the boil over a medium-high heat, skimming any scum that rises to the surface.  Cover and simmer for 30 minutes, the drain and rinse the ribs.

Rinse and dry the wok and return the ribs to it.  In a bowl, blend the orange juice with the jar of Perth Pepper and Pestle Asian Black Bean Everything Sauce until smooth.  Add the green onions orange zest, and sesame oil.  Stir well until mixed thoroughly.  Pour the mixture over the spare ribs in the wok and stir gently until the ribs are lightly coated.  Place over a moderate heat and bring to a boil. 

Cover then simmer, stirring occasionally for 1 hour, or until the ribs are tender and the sauce is thickened and sticky.  If the sauce reduces too quickly or begins to stick, add orange juice, 1 tbsp at a time until the ribs are tender.  Adjust the seasoning to taste, then transfer the ribs to a serving plate and garnish with sesame seeds and basil.  Serve and enjoy!

Asian Black Bean Pulled Pork

Season surface of pork roast with salt, pepper, garlic, and paprika and place onto a roasting pan.  Add boiling water to bottom of pan and add liquid smoke to the water (several good shakes).  Cover pan tightly with foil.  Roast at 350ºF for about 30 minutes, then at 290ºF for about 3 hours, until tender.  Remove from oven, loosen foil and allow to cool just until able to touch.  Meanwhile, reduce the liquid in the bottom of the pan on high heat til well concentrated.  Once cooled down, proceed to "pull" the pork apart into long shredded pieces, placing pieces into a very large bowl.  Add warm Asian Black Bean Sauce and some  of the reduced cooking liquid (to your taste) to the pork and toss very gently but thoroughly, preferably with tongs.  Once coated, place the pulled pork into an oven proof serving dish so pieces are standing up (you can also add a bit more sauce at this point for decorative emphasis).  Broil pulled pork, briefly, until nicely browned and heated through...top with finely chopped green onions, cilantro or basil and toasted sesame seeds and serve on warm tortillas, steamed buns, or as a filling for summer rolls (rice paper wraps).