Cinderpier Fermented Black Bean

Name: Cinderpier Fermented Black Bean
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: 2 qt stock (1920 ml) Chicken Stock; 1 cup port (240 ml) Port; ½ cup red wine vinegar (120 ml) Red Wine Vinegar; 1 tsp fermented black beans (5 ml) Black Beans

Independent adaptation of a publicly published Melissa King recipe. Not affiliated with, sponsored by, or endorsed by Melissa King.

A quick pan finish for steak and poultry.

Ratio

Chicken Stock 1920 mlPort 240 mlRed Wine Vinegar 120 mlBlack Beans 5 ml

Ingredients

Chicken Stock — 2 qt stock (1920 ml)
Port — 1 cup port (240 ml)
Red Wine Vinegar — ½ cup red wine vinegar (120 ml)
Black Beans — 1 tsp fermented black beans (5 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cinderpier Fermented Black Bean wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Melissa King is a cookbook author working in Chinese-American / Top Chef; recognized with James Beard Book Award 2026 (Cook Like a King).

Originally published as Fermented Black Bean Sauce (squab course).

Adapted from a Melissa King recipe (Melissa King / Bravo (Top Chef winning menu)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Melissa King / Bravo (Top Chef winning menu) (published as “Fermented Black Bean Sauce (squab course)”). Full citation lives in Provenance.

Companion jar