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A recipe for Asian Style Green Beans with Crispy Cubes of Pork A recipe for Asian Style Green Beans with Crispy Cubes of Pork A recipe for Asian Style Green Beans with Crispy Cubes of Pork I don’t know about you, but my favorite way to eat vegetables is with pork. Sometimes it’s hard (ok, kinda impossible) to choke down straight up vegetables, especially if sitting on the other half of the plate is some meat. That is why I love this recipe. Pork belly AND vegetables together as one awesome side dish. Yum. We can’t take credit for this Asian Style Green Beans with Crispy Pork Belly, because Jenny and I discovered it at this great restaurant in Manhattan Beach called MB Post. As we sat and tried to decide what to order we saw this plate of green beans pass us a couple of times. Once we realized there was pork in it, we were sold. You can eat this as a small snack, or make it for dinner and pair it with a simple seared fish. Yum. I hope you guys enjoy it!
♥ Teri

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Asian-Style Green Beans with Crispy Pork Belly
Serves 4 to 6

Szechuan sauce:
3/4 cup plus 2 tablespoons vegetable oil
2 tablespoons minced ginger
3 garlic cloves, minced
1/4 cup soy sauce (low sodium is preferred)
2 tablespoons chili sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce, optional
1 lb green beans, cleaned (or haricot vert if you’re feeling dainty!)
salt and pepper to taste
pork belly:
1/2 recipe crispy pork belly, cut into 1/4 inch cubes
1 cup all purpose flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
salt and pepper to taste
crushed roasted peanuts

1. Place 2 tablespoons of oil into a wok or sauté pan, over high heat.
2. Add ginger and garlic and sauté for 30 seconds. Add soy sauce, chili sauce, honey, rice wine vinegar, and hoisin (if using) and sauté for an additional two minutes. Season with salt and pepper.
3. Pour sauce into a small bowl and set aside. Add 3/4 cup oil to wok and fry green beans for 1 to 2 minutes or until blistered and cooked through. Drain onto paper towels and set aside.
4. Using the same oil dredge pork belly in flour, followed by the eggs and finally the panko, shaking off any excess. Fry cubes for 1 to 2 minutes or until golden brown. Drain onto paper towels and remove all but 2 tablespoons oil from the wok.
5. Add green beans and sauce back to the hot wok and toss together, about 30 seconds. Add the fried pork belly and toss together for another 30 seconds to 1 minute.
6. Season with salt and pepper, top with crushed peanuts and serve.

  1. natalie @ wee eats Not Specified Not Specified

    this is seriously like my favorite new (to me) blog. I’ve been voyeuring for awhile but now I just have to comment. I can’t keep my adoration to myself anymore. I love all your pictures and your recipes! Amazing!

  2. matt Not Specified Not Specified

    HELLO? I need to make this. Oh, and I LOVE MB Post. LOVE.

  3. tara Not Specified Not Specified

    Every time I go to a chinese restaurant I order the green beans. They’re my favorite! Can’t wait to try this!

  4. Joy @ OSS Not Specified Not Specified

    Totally delish. These are my favourite.

  5. Beth Not Specified Not Specified

    This looks super yummy. I can almost taste it!

  6. Bunny Eats Design Not Specified Not Specified

    I whole heartedly agree. Vegetables are a little better with a little pork. The roasted peanuts is a nice textural addition! One of my favourite “vegetable” dishes at a local Cantonese restaurant are the green beans with black olives and pork mince. I think they deep fry the beans which sounds strange but is really very delicious.

  7. Katie @ Blonde Ambition Not Specified Not Specified

    Love this! I’ve had really tasty green bean sides before topped with nuts, but the pork belly really takes this over the top!

  8. Sarah Not Specified Not Specified

    MMMMMM! Totally agree, a tiny bit of pork, preferably salty and crispy, is the best friend of all and any veggies, especially greens~!

  9. Michelle Not Specified Not Specified

    That looks very delicious! And my friend keeps telling me that we need to go to MB Post!

  10. Allison Day Not Specified Not Specified

    Oh man. Despite having heard great things about it for a while now, I’ve never (NEVER!) been to M.B. Post. I know, there’s something very wrong with me. This sounds fabulous, though, and all the more reason to convince the boyfriend that we really ought to go sometime. ^_^

  11. Linda I Not Specified Not Specified

    Perfection! I love veggies but they are sooooooooooo much better with pork – or any meat really. AND, I have found a constant source for pork belly at an Asian grocery in my new hood. I’ve even jumped off the cliff and started making my own bacon. This will be on the menu tomorrow night. Thanks so much for the great ideas. I found you through Pinterest and have been inspired to resurrect my blog. So, double thanks!!

  12. Tahny Not Specified Not Specified

    I want to eat them now for breakfast!

  13. Nancie Not Specified Not Specified

    Hi! This looks really tasty and I’ll be trying it very soon. One question? The Szechuan sauce calls for chili sauce. I’m assuming Sriracha as szechuan is typically spicy. What did you use?

  14. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    The sauce for these would be great even without the pork belly, but who would do that. Pork alwasy adds soooo much!

  15. Lynna Not Specified Not Specified

    I love green beans cooked this way! I`m glad I have a recipe now! :)

  16. Morgan Not Specified Not Specified

    Made this tonight with pork tenderloin and mashed potatoes, and it was wonderful! Couldn’t find pork belly, so I substituted it with bacon! It took a little longer to cook, but it was great! I wish I had gone to the store for the hoisin sauce, but even with the minor substitutions/ omissions it was a tasty side dish!

  17. Rebecca Not Specified Not Specified

    OMG this are the best green beans EVER. I’ve made two batches in three days.

  18. Jennie Not Specified Not Specified

    Oh gosh, they make an amazing version of this at the night market in Hong Kong, I eat it every time I’m there. I can’t wait to try your recipe at home!

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