Spicy Yard Long Bean With Crispy Pork Belly 香辣豆角五花肉

Another childhood favourite of mine. This simple and delicious dish has everything in it - crunchy vegetable, crispy pork pieces and the addictive hot and spicy sauce. You certainly need plenty of steamed rice to go with this. Substitute pork belly with skin on chicken tights pieces and it will still be very delicious.

P.S Our internet connection is a little erratic at the moment, hopefully I will be able to post more recipes in the next few days.

serves 4 as part of a Chinese meal
you'll need;
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.