Pork and Black Bean Rolls

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“Tasty, a little bit different, and great presentation.”

Ingredients Nutrition

  • 2 tablespoons peanut oil
  • 1 clove garlic, minced
  • 4 spring onions, finely chopped
  • 12 cup stale breadcrumbs
  • 14 cup finely chopped water chestnut
  • 2 tablespoons black bean sauce
  • 12 teaspoon sesame oil
  • 14 cup fresh coriander, finely chopped
  • 4 pork leg steaks
  • 200 g cooked singapore noodles
  • soy sauce, to serve


  1. Heat half the oil in a pan, add garlic and spring onions.
  2. Cook, stirring until soft.
  3. Stir in breadcrumbs, water chestnuts, sauce, oil and coriander, mix well.
  4. Cool.
  5. Place steaks between two sheets of plastic wrap and using a meat mallet pound out until thin.
  6. Divide black bean mix evenly into four portions.
  7. Spread one portion over each steak, roll up from short side to enclose filling.
  8. Secure with a toothpick.
  9. Heat remaining oil in a large pan, add rolls, cook for about 2 minutes on each side, or until tender.
  10. Cut each roll into four pieces.
  11. While rolls are cooking, cook noodles and drain.
  12. Divided noodles into four bowls, top with four pieces of pork roll.
  13. Drizzle with soy sauce.

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