Ingredients

• ▢1 pound green beans
• ▢1-1.5 pounds sliced (into strips) pork shoulder
• ▢2 red chilli finely chopped (optional)
• ▢2  tablespoon oil neutral-tasting or olive oil
• ▢black pepper

Pork marinade

• ▢1 tablespoon oyster sauce
• ▢ 1 tablespoon dark soy sauce
• ▢ 1 tablespoon shaoxing wine
• ▢ 1 tablespoon oil neutral-tasting or olive oil
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon sesame oil
• ▢ 4 cloves garlic minced
• ▢black pepper

Instructions

• Cut pork into thin strips. You want the pork to be about half the thickness of green beans.
• To marinate the pork, combine pork and marinating ingredients. Mix well then marinate for at least 15 minutes in the fridge, covered. (note 1)
• When ready to cook, gently fry the chilli with oil in a large wok or a non-stick frypan for about 1 minute. Add marinated pork into the pan and caramelise on high heat. After about 3 minutes, transfer pork into a dish and set aside. (note 2)
• In the same pan/wok, add green beans and about ½ cup of water. Season with salt then cover with a lid and steam cook the green beans. About 3 minutes on medium heat.
• Place the pork back into the pan and season with black pepper. Stir fry on medium-high heat for a further 2 minutes.
• Serve with rice.

Notes

1. Massage the marinade into the pork by mixing with one (clean!) hand. This will help tenderise the meat, making it taste even better! 

2. Caramelise the pork on high heat will create depth and complexity of flavour. Whether you’re using a wok or a frying pan, spread the pork out into a single layer to maximise caramelisation before flipping and cooking the other side. 

Use a sharp knife to cut the pork into thin shreds. This is particularly useful if using pork shoulder like I have when shooting for this recipe. Fat is a little hard to cut through than meat so a sharp knife will not only speed up the cutting time, it’ll also make it so much easier too.