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

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

Ingredients:
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
garnish:
crushed roasted peanuts

Directions:
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.

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