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Pork with Green Beans Thai Style
Instructions
First, chop the onion into thin half-rings.
Cut the meat into large cubes. Add all the spices, the soy sauce, and the refined oil to the meat. Leave the meat to marinate for 10 minutes.
Sauté the onion until golden.
Add the meat to the skillet with the onion and fry it on all sides until golden.
Add the green beans. Fry everything until half-done.
At the end of cooking, once the meat and vegetables are soft, add the mango sauce to the dish. You can replace it with ketchup or tomato juice, adding sugar to taste.
Transfer the dish to a plate and add sesame to taste. The aromatic Thai-style pork with green beans is ready.Thai-style pork with green beans will surprise you with its pleasant, rich flavour. The dish is very appetising, aromatic, and very tasty. This Thai stir-fry is very simple to make, and the result is sure to please you!Bon appétit!
Tips
- 1
The 10-minute marinade is the "secret" to the flavour. The soy sauce and spices soak into the meat. Without marinating, the flavour stays only on the surface.
- 2
Add the mango chili sauce right at the end – this is the "secret" to the aroma. With long cooking the exotic flavour "evaporates". Add it 2–3 minutes before turning off the heat.
- 3
Cook the beans only until half-done, so they don't "fall apart". Cook them longer and they go soft and lose the "crunch", which matters in Asian dishes.
- 4
Sesame at serving is the "Asian" garnish. Toasted sesame (5 minutes in a dry pan) is more aromatic than raw. The same principle works in other kinds of Asian stir-fry.
FAQ
Which pork should I choose? +
Ideally neck or tenderloin (tender and juicy). Alternatives: shoulder (versatile, needs longer cooking), loin (lean), ham. Less suitable: belly (too fatty for an Asian dish), shank. Fresh pork is springy, pinkish-red in colour, with no grey film. Chilled is better than frozen. Defrost frozen meat in the fridge for 12–24 hours. Cubes of 3–4 cm are best for a Thai stir-fry. For a leaner option, use tenderloin without fat. Trim off sinew and membranes, as they turn tough.
What can I use instead of mango chili sauce? +
Alternatives: teriyaki with a drop of chilli (for heat), sweet chili sauce (a Thai-cuisine classic), sweet-and-sour sauce (Chinese), hoisin sauce (thicker). As the author suggests, use ketchup with sugar to taste. For a homemade version: 2 tbsp ketchup + 1 tbsp pineapple juice + 1/2 tsp chilli + 1/2 tsp sugar. The ratio of 3 tbsp per 400 g of pork is just right.
Can I replace the green beans? +
As the author suggests: canned red beans (rinsed of brine) or canned corn (drained). Alternatives: asparagus, broccoli (crunchy, Asian style), celery stalks (a crunchy note), carrot cut into thin strips. Frozen green beans also work – don't defrost them, add them to the pan straight away. For a fresher option, use fresh green beans (boil them briefly, 3–4 minutes, before adding). Less suitable: cucumbers (they release liquid), tomatoes (they change the character of the dish). Add fresh herbs (coriander, basil) right at the end.
What should I serve the pork with? +
Side dishes: basmati or jasmine rice (an Asian classic), long-grain rice, rice noodles, udon. Vegetable sides: steamed broccoli, braised aubergines. A fresh salad: cucumber + sesame + spring onion (Asian style). With black or wholegrain bread. With a glass of medium-sweet white wine (Riesling) or a light beer. With a cup of green or jasmine tea for a "Chinese" serving. For a family dinner, serve it with rice and spring onion. With soy sauce for extra saltiness. A versatile Asian stir-fry for an everyday dinner or a themed table.
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