This is a very appetising dish with salty flavour from the black fermented beans and crunchy caixin. Goes really well with porridge.
250 gm pork fillet, finely chopped and marinate with 1 tsp cornflour and 1 tsp fish sauce.
You can also use pork shoulder butt too.
1 jar of preserved caixin, reserve 2 tbsp of its water
Amount of caixin is up to your preference
1 tbsp black fermented beans
2 stalks spring onions, chopped
3 cloves of garlic, minced
1 tbsp caramel sauce
Fry garlic till fragrant and stir well with fermented black beans.
If you like it spicy, add some chilli padi but do remove the seeds to avoid choking on them.
Stir fry the pork until 90% cooked.
Add water from preserved caixin
Add spring onions and stir well
Add caramel sauce and stir well.
Caramel should be added last to avoid burning.
Switch off fire. Add caixin and stir well.
Serve with porridge along with other dish like Cabbage and Egg Stew.