Double Cooked Pork with Green Beans and Peanuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g roast pork
- 2 Thai chilli pepper (s)
- 1 piece (s) ginger, the size a walnut
- 2 large cloves garlic
- 2 tablespoon sherry, dry
- 3 tablespoon soy sauce, light
- 2 tablespoon soy sauce, dark
- 1 kg beans, green, frozen
- 1 tablespoon soybeans, black, fermented
- 2 teaspoons, heaped cornstarch
- 1 handful unsalted peanuts
- Salt and pepper, black
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Cut the roast pork into approx. 4 mm thin slices. Put in a saucepan with boiling water and bring everything to a boil. Then put the meat in a sieve, drain well and allow to cool.
- In the meantime, cut the Thai chilli into thin slices. Finely dice the ginger and garlic. Put the sherry and the two soy sauces in a bowl and let the pork marinate in the refrigerator for at least two hours, but preferably overnight. Turn the meat in the marinade in between.
- Drain the pork in a sieve about an hour before further preparation and collect the marinade in a bowl.
- Boil the defrosted green beans in salted water for about 10 minutes until they are almost cooked but still firm to the bite. Then rinse with cold water and drain on a sieve.
- In a wok or large pan, stir-fry the pork in sunflower oil over high heat. Add the green beans, salted black soybeans and the marinade and bring everything to a boil.
- Mix the cornstarch with a little cold water, add to the wok and bring to the boil briefly. Finally add the peanuts and season everything with black pepper and possibly a little more soy sauce.
- Cooked rice is served with it.
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