Recipes Crisp Green Beans with Pork Belly Be the first to rate & review! 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.Plus: More Pork Recipes and Tips By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 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. Rate it Print