Tonight’s minced pork dish is made in two parts, the beans and the pork. Both have to be cooked on high heat. The beans have to burn and blister and the pork has to be dry fried so it accepts the sauce. At the end they are all added together to make very memorable dish.
Both pans should have a sesame oil base as opposed to the regular olive oil. Gently pan fry the spring onion, garlic and minced ginger. I grated my fresh ginger using a zester over the pan. Once they are nicely cooked, add your minced pork and turn the heat up high.
Whilst the pork is cooking add your fresh beans to a different pan and turn up high.
Now make your sauce. ¼ cup chicken stock, (I used the powdered Massel chicken stock with hot water) a tbspn of Hoi Sin sauce, a tbspn of cornflour (I didn’t have any so I used plain flour), a tbspn of white wine vinegar, a tbspn of soy sauce, a tbpsn of Chinese cooking wine, if you have some and a tbspn of Oyster sauce. The recipe required a tbspn of sugar, but I skipped that. Stir it all up and when the pork is brown or charred, add the sauce to the hot pan. It will thicken quickly so give it a good toss around and remove it from the heat before it dries out.
At this late stage I added a chopped fresh chilli, not to everyone’s delight, but it looked good!
Pour the minced pork over the beans and eat. I served it over Jasmine rice, with Brussel sprouts and oven baked sweet potato. This dish is a real crowd pleaser!