Here’s another recipe using Kurobuta (aka Berkshire) pork, which is a heritage breed with more flavor. The last recipes to use Kurobuta pork were made with spareribs in a clay pot: Clay Pot Black Bean Sauce Kurobuta Pork Spareribs (砂煲豆豉豬排骨, Saa1 Bou1 Dau6 Si6 Zyu1 Paai4 Gwat1) and Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa1 Bou1 Zi2 Sou1 Jyu4 Daan6 Zyu1 Paai4 Gwat1). This recipe uses thinly sliced Kurobuta pork butt in a stir fry noodle dish. Regular pork butt sliced thinly can be used if Kurobuta is not available at your local Asian market.
I was asked recently about making the dishes found on this blog when a particular manufacturer’s brand was specified in the recipe. If you notice in the ingredient list where a brand is specified, I specify a brand and add the words “or equivalent”. For this recipe, I’ve specified Lee Kum Kee’s brand of Black Pepper Sauce. Lee Kum Kee is not the only manufacturer of Black Pepper Sauce, so while it is the brand I use, feel free to substitute another manufacturer’s Black Pepper Sauce (which would be the “or equivalent) that’s easily available to you. Adapt your recipe to use the local ingredients and brands, and don’t worry about using the exact brand specified.