Braised Pork with Long Beans
You can find Asian long beans in both a light green and a skinnier dark green variety. The darker ones have the best flavour and texture, and can be cooked much longer than other fresh beans without getting mushy. Serve this Filipino-style stew with rice.
Ingredients
- 2 lbs (1 kg) pork butt or shoulder, cut in 3/4-inch/2 cm cubes
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) ground cloves
- 1 tbsp (15 mL) (approx) vegetable oil
- 3/4 cups (175 mL) sliced shallots
- 1-1/4 cups (300 mL) pork stock or water
- 2 whole green hot peppers
- 6 slices fresh ginger
- 3 cloves garlic, minced
- 2 bay leaves
- 3 tbsp (45 mL) soy sauce
- 2 tbsp (30 mL) vinegar
- 1-1/2 tbsp (22 mL) fish sauce
- 1 lb (500 g) long beans, trimmed and cut in 1-1/2-inch/4 cm lengths
- 1-1/2 tsp (7 mL) cornstarch
Preparation
Toss pork with black pepper and cloves. In skillet, heat oil over medium-high heat; brown pork in batches, adding additional oil as necessary. Transfer browned meat to large saucepan.
In same skillet, fry shallots until golden. Add stock; bring to boil, scraping up brown bits. Pour into saucepan.
Add hot peppers, ginger, garlic, bay leaves, soy sauce, vinegar and fish sauce. Simmer, covered, until pork is almost tender, about 1 hour.
Stir beans into pot; simmer, covered, until beans are tender, 20 to 25 minutes.
Dissolve cornstarch into 1 tbsp/15 mL water; stir into stew. Increase heat and simmer, uncovered, until stew is thickened just enough to cling to pork and beans.
Makes 6 servings.
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