Asian Pork with Kaffir Lime and Crunchy Green Beans

I love watching Adam Liaw’s cooking show.  His serene smile lights the screen, whilst his gentle voice guides you through his recipes with grace and calm.  Memories of an all too brief visit to Japan dance in my heart once again.  This is my variation on his Pork and Green Beans recipe and I hope that you love the simplicity and satisfying flavours of this dish - ready in minutes with minimal preparation.

Preparation       5 minutes

Marinating       15 minutes

Cooking           10 minutes 

Serves  4    hopefully with a little left over for lunch the next day

Ingredients

500 gram pork mince    OR    Pork and veal mince

Marinate mince for 15 minutes with

    1 tablespoon  Oyster Sauce       NB more needed later in recipe – see below

    1 tablespoon  Fish Sauce   (I like MegaChef)  NB more needed later in recipe – see below

    ½  tablespoon    Sweet Chilli Sauce

1 Vegetable Oil    (mince will release a bit of fat)

3 fresh Kaffir Lime Leaves.  Remove the tough central vein and shred very very finely

2 cloves garlic – crushed

1 red chilli – deseeded and very finely shredded  (leave out if not a fan)

250 gram young green beans, trimmed and cut to 5cm  OR  use frozen cut baby green beans

1 tablespoon  Oyster Sauce

1 tablespoon  Fish Sauce  

Handful very finely shredded red cabbage   OR  use Wombok or white cabbage

Small handful finely shredded carrot

Few halved cherry tomatoes

Few small basil leaves

Squeeze fresh lime juice

Serve with :  Steamed rice or cooked rice noodles

Method

Marinade:  Measure sauces into a medium size bowl.  Stir to combine.  Add the mince.  With clean hands, knead the sauces into the meat.  Set aside for 15 minutes.

Heat the oil in a wok or large frypan.

Add the shredded lime leaves and then add the meat to the pan. 

Brown well and break any lumps of meat that form.

Add the chilli and garlic during the browning of the meat.

Stir through the green beans and cook until still a little crunchy.

Turn off the heat

Add the shredded cabbage and carrot.  Stir through. The remaining heat will wilt them slightly.

Squeeze over a little lime juice.  Perhaps from ¼ of a lime. Taste before adding more.

Finally add the basil leaves and halved cherry tomatoes.

Taste.  Adjust seasonings if needed.

Serve with steamed rice or rice noodles.

                                                 for more information about Adam Liaw      adamliaw.com

                              

                                                 Enjoy!   Colleen