serves 4 as part of a Chinese meal
1 bunch of yard long beans, cut into 6 cm pieces*
300 g of pork belly, skinned and diced
2 garlic cloves, chopped
3 cm knob of ginger, chopped
2 bird chilies, chopped
2 tbs of hot bean paste
2 tbs of oyster sauce
1 tbs of light soy
1 tbs of sugar
dash of Chinese cooking wine
corn flour solution
* blanch long beans for 30 seconds and refresh. This will retain the attractive vivid green when cooked.
Prepare the vegetables and aromatics. Marinate pork belly with salt and pepper and a little corn flour.
Fry pork belly pieces with a little oil til golden and crispy. Drain well and set aside.
Saute chopped ingredients with a little oil til fragrant then add in the seasonings and continue to cook for a minute. Add beans and fry on high heat for a minute.
Return the crispy pork belly pieces and mix well.
Add a splash of Chinese cooking wine and a little water and cook for a further minute. Thicken the sauce with a little corn flour solution and check for seasonings.
Serve immediately with plenty of steamed rice.