# To prepare the sauce, in a small bowl, soak the fermented black beans in water for 5 minutes. Drain and mince.
# Place a saucepan over medium-high heat. Add 1 tablespoon of the oil with the garlic, ginger, and green onion and sauté for 20 to 30 seconds, until barely light golden brown.
# Add the remaining teaspoon oil, then add the black beans and cook for 2 minutes, or until the seasonings are aromatic.
# Add the wine and bring to a boil for 2 to 3 minutes. Add the clam juice and bring to a boil for 2 to 3 minutes. Add the demi-glace and bring to a boil for 2 to 3 minutes. Whisk in the sugar and oyster sauce and blend well. Taste and adjust the seasoning with sugar if necessary. Add the butter and mix well.
# Decrease the heat to achieve a bare simmer and keep sauce warm.
# Preheat the oven to 325° F. Combine the char siu sauce and hoisin sauce in a bowl and mix well. Coat the pork chops with the marinade.
# Heat a large ovenproof sauté pan over high heat. Add the oil and when the oil is hot, add the chops and sear for 3 to 4 minutes, until caramelized and brown. Turn and sear the other side for 3 to 4 minutes, until caramelized and brown (do not allow to blacken).
# Remove the pan from the heat and place in the oven to finish cooking the chops, about 10 minutes, or until an instant-read thermometer registers 140° F.
# To prepare the vegetables, place a wok over high heat. Add the oil, garlic, and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown.
# Add the red bell pepper, yellow bell pepper, and beans and cook for 3 to 4 minutes, until cooked but still crunchy.
# To serve, spoon a poll of sauce onto each of 4 plates. Divide the vegetables among the plates and place a pork chop on top of each pile of vegetables. Garnish with the green onion and serve immediately.