Crisp Green Beans with Pork Belly
At his San Francisco restaurant, the Slanted Door, Charles Phan stir-fries green beans and meaty mushrooms in peanut oil for customers who want a satisfying vegetarian dish. But he actually prefers the version here, which in typical Vietnamese fashion uses a small amount of rich and tender pork belly to imbue the beans with succulent flavor.
Crisp Green Beans with Pork Belly
Crisp Green Beans with Pork Belly
Crisp Green Beans with Pork Belly
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TOTAL TIME:
20 MIN
- SERVINGS: 6
Ingredients
- 1 pound green beans, cut into 2-inch lengths
- 1 tablespoon canola oil
- 1/2 pound skinless pork belly or pancetta, sliced
- 1/4 inch thick and cut crosswise into 2-inch pieces
- 1/4 cup Chinese cooking wine, sake or water
- 1/2 cup Vietnamese Stir-fry Sauce
Directions
- In a saucepan of boiling water, cook the green beans until crisp-tender, 5 minutes. Drain and rinse under cold water, then pat dry.
- In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the pork belly in a single layer; cook over high heat, turning once, until golden, about 3 minutes. Add the wine and cook for 1 minute. Pour in the Vietnamese Stir-fry Sauce and cook over moderate heat until the pork is tender, about 3 minutes longer. Add the green beans and cook over moderate heat until tender, 1 to 2 minutes longer. Transfer to a platter and serve.
Serve With
Steamed jasmine rice.
Crisp Green Beans with Pork Belly
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