Tinausian or luto sa tausi (pork cooked in fermented black beans)

Name: Tinausian or luto sa tausi (pork cooked in fermented black beans)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 3 libras of pork cut up to less than 1 inch cube; 2 tablespoons margarine or butter; 8 gloves garlic, minced; 2 medium onion, peeled and sliced; ¾ cup tomato sauce, 1 medium green bell pepper, chopped; ½ teaspoon ground pepper,; ½ teaspoon salt or to taste; 1 can or about 4 tablespoons fermented black beans or tausi, drained and to be mashed.

Tinausian or Luto sa Tausi (Pork Cooked in Fermented Black beans) - photo 2

Tinausian or Luto sa Tausi (Pork Cooked in Fermented Black beans) - photo 3

Main Dish

4 servings

Very Easy

1 hour

Ingredients

3 libras of pork cut up to less than 1 inch cube

The other ingredients needed are:

2 tablespoons margarine or butter
8 gloves garlic, minced
2 medium onion, peeled and sliced
¾ cup tomato sauce, 1 medium green bell pepper, chopped
½ teaspoon ground pepper,
½ teaspoon salt or to taste
1 can or about 4 tablespoons fermented black beans or tausi, drained and to be mashed.

Preparation

Preparation15 min

Cook time45 min

The meat was washed, thoroughly drained and then marinated in 1/3 cup of soy sauce for several hours. But it's fine to just marinate for an hour.
In a large heavy wok or pan, heat the 2 tablespoons margarine and fry garlic and onion. Stir-fry until onion it is translucent.
Add in the marinated meat and continue sautéing until the meat renders its own liquid. Continue simmering on low heat until the meat is slightly tender.
Add in tomato sauce and continue simmering. Season it with pepper and small amount of salt. No need to put so much salt as the tausi is expected to be salty.
Simmer until the sauce is reduced and oil starts to appear. Scoop out some of the excess oil floating on the surface. Reserve for future use if you like, otherwise discard it.
Add in bell pepper and the mashed salted beans or tausi and continue sautéing. Cook until the meat is fork tender and the oily sauce has thickened.
Transfer in a serving plate and serve immediately with hot steamed rice. The dish is distinctly delicious right after cooking. But it will even be tastier the following day.