Asian-Style Green Beans with Crispy Pork Belly
Servings: 6
Ingredients
Szechuan sauce
- 2 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 3 garlic cloves, minced
- ¼ cup soy sauce low sodium is preferred
- 2 tablespoons chili sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce, optional
green beans
- ¾ cup vegetable oil
- 1 pound green beans, cleaned or haricot vert if you’re feeling dainty!
- salt and pepper to taste
pork belly
- ½ recipe crispy pork belly, cut into ¼ inch cubes
- 1 cup all purpose flour
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- salt and pepper to taste
garnish
- crushed roasted peanuts
Instructions
- Place 2 tablespoons of oil into a wok or sauté pan, over high heat.
- 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.
- Pour sauce into a small bowl and set aside. Add ¾ 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.
- 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.
- 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.
- Season with salt and pepper, top with crushed peanuts and serve.