Pork belly with green beans and shio kombu

Ingredients

• 300 g skinless pork belly, cut into 2 cm pieces
• ¾ cup vegetable oil
• 400 g green beans, trimmed, cut into 5 cm lengths
• 4 cloves garlic , thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• ½ tsp sugar
• 1 tsp shio kombu, finely chopped, plus extra to serve
• Aonori, to serve

For the marinade

• 1 tsp cornflour
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• A pinch salt
• 1 tsp sesame oil

Instructions

1. In a large bowl, combine the pork with the marinade ingredients and mix well to combine. Heat the oil in a wok or large frying pan over high heat. Add the beans and fry for 5-10 minutes, or until the beans appear dry and wrinkled. Use tongs or a slotted spoon to remove the beans to a plate, then drain the oil from the pan, reserving 2 tbsp to fry the pork. Return the pan to high heat.
2. Add the marinated pork to the pan and fry undisturbed, until well-browned on one side. Add the garlic and stir-fry for 1 minute, or until fragrant. Return the beans to the pan with the oyster sauce, Shaoxing wine, sugar and shio kombu and stir-fry until the pork is cooked through and the ingredients are well coated.
3. Transfer the pork belly with green beans and shio kombu to a serving plate. Scatter with a little more shio kombu, some aonori and serve.

Photography by Jiwon Kim.

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