THE SHRIVELLED PORK-SNAP

(Our Play on Szechuan Green Beans with Pork)

THE SHRIVELLED PORK-SNAP

Ingredients: 400g Green beans (trimmed), 150g Pork mince, 1 tbsp Chili bean paste (Doubanjiang), 1 tsp Szechuan peppercorns, 1 tbsp Garlic paste, 1 tbsp Ginger paste...

Ingredients

  • 400g Green beans (trimmed)
  • 150g Pork mince
  • 1 tbsp Chili bean paste (Doubanjiang)
  • 1 tsp Szechuan peppercorns
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste

Cooking Method

  1. The Dry Scorch Fry beans in a very hot, dry pan until the skins are blistered and shrivelled; remove.
  2. The Sizzle In the same pan, fry pork mince until browned and crispy.
  3. The Bloom Add the spices and garlic-ginger with a 25ml splash of water to form a fiery paste.
  4. The Marriage Toss the beans back in; stir for 2 minutes until the sauce grips the veg and meat.
  5. The Final Flourish Finish with a heavy dusting of white pepper.

Cuisine: Asian

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