Pork Tausi

Tausi or fermented black beans is one of those Chinese influence to the Philippine cuisine, this salty savoury beans filled with umami gives tons of flavours to any dish hence it is used on several dishes like fish, tofu, beef and vegetables.  Though I haven’t seen this used on soups it is popular sauce on many stir fries.  The Chinese version of this black bean is usually found in Asian shops vacuum packed in plastic and they are usually dry while the one in Philippines is sold in cans under the brand Temple.  I tried both and found that the Chinese version is saltier so if you are planning to use that, please do it in moderation.

Today we will be making a simple dish of Pork Tausi, a not so common dish back home but we cook this once in a while when I was younger.  It’s very simple and like most Filipino dishes it starts with ginisa, a sauté of garlic and onions, followed by pork slices then finished with a sauce made from mashed salted black beans.  Now all you need is tons of rice then you’re good to go.

Pork Tausi
Prep time
Cook time
Total time
Serves: 5-6
  • 750 g pork belly, thinly sliced
  • 3 tbsp salted black beans
  • 2 tbsp dark soy sauce
  • 1 cup water
  • 1 tbsp white sugar
  • 6 pcs red chillies
  • 1 thumb size ginger, minced
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • oil
  1. Heat oil in wok then brown pork slices until brown on the edges.
  2. Push pork on the side then add garlic, ginger, onions and red chillies, sauté until fragrant.  Now stir and combine with pork.
  3. In a large bowl mash the back beans with the back of you spoon, add the soy sauce, sugar and water.   Bring heat to high then pour the sauce.
  4. Bring to a boil while continuously stir frying, lower heat then simmer covered for 20 minutes.  Bring heat to high on the last couple of minutes to thicken the sauce.
  5. Stir to mix the sauce evenly then season with freshly ground black pepper and salt if needed.  Serve.



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