Recipe Sticky Pork With Green Beans

KICKED-UP GROUND PORK WITH GREEN BEANS

Steps:

• Heat sesame oil in a large skillet over medium heat.
• Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
• Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

PORK STIR FRY WITH GREEN BEANS

Steps:

• Mix Sauce ingredients in a bowl.
• Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
• Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
• Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
• Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
• Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

STICKY PORK RIBS WITH GREAN BEANS AND RICE

Steps:

• Whisk together barley malt, vinegar, soy sauce and shaoxing wine in a large bowl.
• Using a mortar and pestle, grind the chilli flakes, Sichuan peppers, ginger and salt until a paste forms and stir paste into barley malt mixture and then add pork ribs and turn to coat in mixture and then cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 150°C.
• Transfer pork ribs into a large baking dish.
• Mix stock into remaining marinade and pour over and cook for a further 30 minutes or until meat is tender and falling off the bones.
• Transfer ribs to a shallow dish and cover with foil to keep warm.
• Transfer remaining liquid to a medium saucepan and simmer over a medium heat until thick and syrupy (don't over reduce as the sauce will become to salty).
• Meanwhile cook the rice according to packet instructions.
• To prepare the green beans, heat oil in a wok until hot and add green beans and fry for 3 to 4 minutes or until beans start to wilt and wrinkle and then using a slotted spoon remove beans from the wok and set aside.
• Discard most of the oil, leaving 2 tablespoon in the wok and add garlic and chilli to the wok and stir-fry for 1 minutes and then return beans with a pinch of salt and stir fry for 2 minutes.
• Serve pork ribs with a generous helping of the sauce, along with the rice, beans and lime halves.

RECIPE STICKY PORK WITH GREEN BEANS

Steps:

• Steam the Beans and set aside Place chopped pork belly In a hot wok and brown using the peanut oilRemove from wok and add all other ingredients with 1/4 cup of water stir well until reduced and thickenedAdd the cooked pork and toss through the green beans .. And serve

CHINESE TAKE-OUT SPICY GREEN BEANS WITH PORK

Steps:

• In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
• In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
• heat a wok or large frying pan over medium-high heat and add the oil.
• When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
• To serve, sprinkle with sesame seeds.
• Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.