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. Charles has authored two IACP Award-winning cookbooks: Vietnamese Home Cooking (2012) and The Slanted Door (2014). He is a prolific restauranteur whose business portfolio includes seven Bay Area food and beverage ventures.Experience: Charles Phan's early interest in cooking took hold while helping his aunt in the kitchen, watching Jacques Pepin on television, and exploring San Francisco's food scene as a teenager. He studied architecture at UC Berkeley but left early with the idea of opening a modern Vietnamese restaurant. Charles began hosting small dinners for friends to refine his cooking techniques and develop his restaurant concept. In 1995, he opened his first Slanted Door in the Mission District where he grew up, later moving to a downtown location, then finally to the historic Ferry Building in 2004. Slanted Door is distinguished for its modern design, elevated Vietnamese cuisine, sustainable local ingredients, quality teas, craft cocktails, and wine pairing. The former architecture student's eye for detail was captured in the stunning food photography of his second IACP Award-winning book The Slanted Door. His Vietnamese recipes have appeared in Bon Appétit, Sunset, Food & Wine, The Splendid Table, and others.Over the years, Phan and his restaurant have been recognized by the James Beard Foundation more than 10 times. As the founder of The Slanted Door Restaurant Group, he is the creative force behind a portfolio of seven Bay Area food and beverage concepts, including a sandwich shop in Phan's old stomping ground, the Mission District.Education: Charles studied architecture at the University of California at Berkeley. 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