I am so incredibly excited to share this recipe with you!
So excited, in fact, that I just finished eating this very meal for dinner and now I am busy writing because it’s too good to not post RIGHT NOW.
I really had no intention of posting this recipe when I started, hence, none of the usual progress photos.
Sigh. Oh well.
I just loved the finished product so much and those green beans looked picture perfect…so here you go. Sometimes the “testing” turns into a keeper. This one is definitely a keeper.
It checked all of the boxes for me: a little sweet, a little salty, a touch of spice, and all of the Asian flavors that I love.
I first got the idea for this recipe when I walked into the grocery store earlier today and there were bags of fresh green beans greeting me at the front door. How could I pass that up?
Even the hubby, who is the ultimate green bean hater, actually ate it. Epic moment! It only took 20 years.
Oh and even thought I chose to eat it “as is”, I bet it would also be fantastic with a side of rice.
Spicy Asian Pork with Charred Green Beans
- 2 tbsp soy sauce (or Tamari if gluten free)
- 2 tbsp mIrin (Chinese sweet cooking wine)
- 1 tsp light brown sugar firmly packed
- 2 tsp sriracha (a little more if you like a little extra kick)
- 1/2 tsp dijon mustard
Charred Green Beans:
- 1 lb fresh green beans
- 1 tbsp vegetable or peanut oil divided
- salt to taste
Spicy Mustard Pork:
- 1/4 large onion finely diced
- 1/2 tbsp vegetable oil
- 1 clove garlic crushed
- 1 lb ground pork
- 1/2 tsp ground ginger
Make the sauce:
- Place all ingredients for the sauce in a small bowl and mix well. Set aside.
Char the green beans:
- Trim the ends of the green beans.
- Heat 1/2 tbsp vegetable oil in a heavy skillet over medium-high heat (watch for burning).
- Add 1/2 of the green beans, spread them out.
- Cook for 1-2 minutes until they start to char.
- Give a quick stir, spread out once again, and then continue cooking for another 2 minutes.
- Stir again and continue cooking and stirring until they are barely soft.
- Move to a plate, repeat with the rest of the green beans, and move to a plate. Set aside.
Make the spicy pork:
- Turn the heat down to medium and add the remaining 1/2 tbsp vegetable oil.
- Add the diced onion.
- Cook for 2-3 minutes until the onions start to soften.
- Add the garlic, stirring constantly to prevent the garlic from burning.
- Turn the heat back up to medium-high.
- Add the pork and break it up with a spatula.
- Sprinkle the ground ginger over the pork.
- Cook until the pork is cooked through, stirring occasionally.
- Add the sauce.
- Cook for 60 seconds, add the green beans, and then cook and stir for another 60 seconds.