Chilli Pork with Green Beans Recipe
Ooo, I love this recipe for chilli pork with green beans.
Not too porky and with a big, punchy flavour you can make it even spicier by adding in a little extra red chilli.
It makes great use of fresh, crunchy green beans by steering well clear of that soggy, dull, boiled bean problem.
Gluten free friends, you will want to be sure to use gluten-free soy sauce and gluten-free hoisin (use the Ayam brand).
Chilli Pork with Green Beans
Ingredients
Ingredients
- 220 grams of green beans topped and tailed.
- 1.5 tablespoons of vegetable oil or olive oil
- 250 grams of mixed pork
- 4 tablespoons of soy sauce
- 2 teaspoons of rice wine
- 1 teaspoons of caster sugar
- 2 teaspoons of sesame oil
- 1/2 a red chilli diced
- 4 garlic cloves finely chopped
- 1 small knob of ginger finely chopped
- 2 spring onions chopped.
- 2 tablespoon of hoisin sauce
- sesame seeds to garnish toasted if you like
- 1 lime cut in wedges to serve
- 2 cups of rice
Instructions
Method
-
Cook the rice according to packet directions.
-
Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.
-
In a large heavy based saucepan add in half your oil and turn the heat to medium high.
-
Add in the pork mince and cook through until it starts to brown.
-
Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.
-
Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)
-
Tip in the beans and then the mince.
-
Add in the hoisin sauce and stir thoroughly.
-
Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime
Recipe Video
Chilli Pork with Green Beans Recipe
Ingredients
220 grams of green beans, topped and tailed.
1.5 tablespoons of vegetable oil (or olive oil)
250 grams of mixed pork
4 tablespoons of soy sauce
2 teaspoons of rice wine
1 teaspoons of caster sugar
2 teaspoons of sesame oil
1/2 a red chilli, diced
4 garlic cloves, finely chopped
1 small knob of ginger finely chopped
2 spring onions, chopped.
2 tablespoon of hoisin sauce
sesame seeds to garnish (toasted if you like)
1 lime cut in wedges to serve
2 cups of rice
Method
Cook the rice according to packet directions.
Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.
In a large heavy based saucepan add in half your oil and turn the heat to medium high.
Add in the pork mince and cook through until it starts to brown.
Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.
Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)
Tip in the beans and then the mince.
Add in the hoisin sauce and stir thoroughly.
Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime.
You’ll love it.
Great, simple weeknight dinner sorted.
Dani