To achieve this, I’ve even gone so far as searing them in an Instant Pot before breading them and making a kind of lightweight home pork schnitzel. But it also occured to me that cutting the meat into very small pieces and cooking it gently with a sauce could be successful. This is prior to incorporating the meat into a fast stir fry.
This is an especially fun meal to prepare if you have a wok that’s well seasoned and a few of the sauces that are used in Chinese, Korean, and Japanese cuisines.
So let’s put our aprons on and get cooking.
Yield: dinner for two
Recipe
- 3 pork chops
- 1 bundle of spring onions
- 3 cloves of garlic
- 500 grams of green beans (approx. one full paper sandwich bag)
- 3 tablespoons of cooking oil (e.g. olive, sesame)
- 1 tablespoon of freshly sliced ginger
- sriracha sauce (optional)
- 1 tablespoon of rice wine vinegar
- 3 tablespoons of soy sauce or a dollop of oyster sauce
- 1 cup of rice
Method of preparation
-Wash all of the green beans thoroughly and shake off the water. With a sharp knife, cut the points from both ends of each pod, plus any sections that look spoiled. You can line up several bean pods at one time to make the cutting faster.
-Put the beans aside for now. Wash and chop the spring onions roughly. Peel the cloves of garlic and cut them into very thin slices. All this vegetable matter will be cooked later.
-Take out the pork chops, placing them on a cutting board. With a separate knife, cut the pork into pieces about .5 cm thick and 2 cm long.
-Pour your cooking oil of choice into a wok (or other large pan) over medium heat. Slice up a tablespoon of fresh ginger and throw it into the wok. For extra kick, you might want to add a squeeze of sriracha sauce. Cook the pork in this pan until it reaches a temperature of 71°C, before putting the meat aside on a separate plate.
-Get two cups of water boiling in a pot and add one cup of rice and a some cracks of fresh pepper once the water is boiling.
-Lightly scrape and deglaze the wok with a tablespoon of rice wine vinegar and half a cup of cold water. A tasty sauce will begin to form. Move into the wok all of the vegetables you cut before. Keep stirring the vegetables in the wok until the rice is done, reducing the heat to medium-low if the rice is taking a long time (such as with brown rice). Add either three tablespoons of soy sauce or a generous dollop of oyster sauce partway through cooking. The vegetables should be a bit softer when finished, but still have some crispness to them.
-Reintroduce the pork to the wok and stir everything thoroughly together.
-Lay out a bed of rice onto each plate, topped with beans, pork, and a good spoonful of sauce from the bottom of the wok.
Head isu! Sihk faahn! Qǐng xiǎng yòng!
