Here’s my go-to recipe for pork belly with green beans, featuring crispy, tender pieces of pork paired with fresh green beans, garlic, and a simple sauce that brings everything together.
This pork belly dish has become my weeknight dinner hero. I often make extra because my family always goes back for seconds, and the leftovers taste even better the next day. Perfect for lunch too, wouldn’t you agree?
Why You’ll Love This Pork and Green Beans
- Quick weeknight dinner – Ready in under 50 minutes, this dish is perfect for those busy evenings when you want a home-cooked meal without spending hours in the kitchen.
- Simple ingredients – You’ll only need a handful of basic Asian pantry staples and fresh ingredients that you can easily find at any grocery store.
- Budget-friendly meal – Using affordable cuts of pork and green beans, this recipe delivers great flavor without breaking the bank.
- Healthy and satisfying – This protein-packed dish with fresh green beans gives you a good balance of meat and vegetables, making it a nutritious choice for dinner.
- One-pan cooking – Clean-up is a breeze since everything cooks in a single pan, making this perfect for busy weeknights when you don’t want to deal with lots of dishes.
What Kind of Green Beans Should I Use?
Regular green beans (also called string beans or snap beans) from your local grocery store work perfectly for this stir-fry dish. Look for beans that are bright green, firm, and snap easily when bent – these are signs of freshness. French haricots verts can also work, but they’re thinner and cook faster, so you’ll need to adjust your cooking time. While fresh is best for the crispy texture you want in a stir-fry, frozen green beans can work in a pinch – just make sure to thaw and pat them completely dry before cooking to prevent them from becoming mushy.
Options for Substitutions
This Chinese-style dish is pretty adaptable – here’s what you can swap if needed:
- Pork loin: You can use pork tenderloin, chicken breast, or even firm tofu cut into strips. Just keep the pieces thin for quick cooking.
- Chinese rice wine: If you don’t have rice wine, dry sherry makes a good substitute. In a pinch, you can use mirin (reduce the sugar if you do) or even chicken broth.
- White pepper: Black pepper works fine here – the taste will be slightly different but still good. Use the same amount.
- Green beans: Feel free to swap with snap peas, asparagus, or broccoli florets. Cook time might need adjusting – tender-crisp is what you’re going for.
- Cornstarch: Potato starch or all-purpose flour can work for thickening. If using flour, double the amount.
- Fresh ginger: In a pinch, you can use 1/4 teaspoon ground ginger, but fresh really makes a difference in this dish.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly with green beans is getting the right texture – overcrowded pans will steam rather than sear your meat, so make sure to cook the pork in batches if needed for that perfect golden-brown crust.
When it comes to the green beans, don’t make the common mistake of overcooking them – they should remain crisp-tender and bright green, which usually takes about 3-4 minutes of stir-frying on high heat.
Getting the heat level right is crucial – too low and your food will steam, too high and your garlic will burn before the other ingredients are cooked, so maintain a medium-high heat and keep the ingredients moving in the wok or pan.
For the best flavor development, let the pork marinate with the seasonings for at least 15 minutes before cooking, and make sure your pan is thoroughly heated before adding any ingredients.
What to Serve With Pork Belly and Green Beans?
While this dish already comes with a side of steamed rice, you can round out your meal with a few simple additions. A light soup like egg drop or hot and sour would make a great starter, helping to set the stage for the main course. For extra vegetables, try serving some quick-pickled cucumbers or a simple Asian-style cabbage slaw on the side – the tangy flavors help balance the richness of the pork belly. If you want to keep things super casual, some store-bought dumplings or spring rolls can turn this into a fun, family-style feast.
Storage Instructions
Keep Fresh: This pork belly and green beans dish is perfect for next-day meals! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The flavors actually get even better as they mingle together overnight.
Prepare Ahead: Want to save time during busy weeknights? You can trim the green beans and slice the pork belly up to a day ahead. Keep them in separate containers in the fridge. The garlic and ginger can also be prepped in advance and stored in a small container.
Warm Up: To enjoy your leftovers, just heat them in a wok or skillet over medium heat for 2-3 minutes, stirring occasionally. You can add a tiny splash of water if needed to prevent sticking. The microwave works too – just heat in 30-second intervals until it’s warm enough for you.
| Preparation Time | 30-40 minutes |
| Cooking Time | 5-8 minutes |
| Total Time | 35-48 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-45 g
- Fat: 30-35 g
- Carbohydrates: 60-70 g
Ingredients
For the pork:
- 1 tsp vegetable oil
- 1/4 tsp sugar
- 1/2 tsp soy sauce (I use Kikkoman brand)
- 1/2 lb pork loin (cut into 1/4-inch slices for quick cooking)
- 1/2 tsp chinese rice wine
- kosher salt, to taste
- 1/8 tsp white pepper
- 1/2 tsp cornstarch
For the green beans:
- 12 oz green beans (trimmed)
- kosher salt, to taste
For stir-frying:
- 1 slice fresh ginger (finely minced for maximum flavor)
- 3 tbsp vegetable oil (or any neutral oil like canola)
- 4 garlic cloves (thinly sliced)
To serve:
- steamed white rice
Step 1: Prepare and Marinate the Pork
Start by placing the pork in a large bowl.
To the bowl, add 1/4 teaspoon salt, a pinch of sugar, a dash of ground white pepper, a splash of Shaoxing wine, soy sauce, 1 teaspoon oil, and a spoonful of cornstarch.
Mix all the ingredients well to ensure the pork is evenly coated.
Cover the bowl and transfer it to the refrigerator to marinate for 30 minutes, allowing the flavors to meld.
Step 2: Blanch the String Beans
While the pork is marinating, bring 4 cups of salted water to a boil in a wok over high heat.
Add the string beans and cook them for 1 minute.
Once cooked, transfer the beans to a colander and rinse them under cold running water until they are cooled.
Allow the excess water to drain as the pork continues to marinate.
Use paper towels to thoroughly dry the wok in preparation for the next steps.
Step 3: Cook the Pork
When you are ready to cook, heat 2 tablespoons of oil in the wok over high heat until it is smoking.
Add slices of ginger and cook them for 30 seconds.
Remove and discard the ginger, having infused the oil with its flavor.
Add the marinated pork to the wok, spreading it out into a single layer.
Cook without moving it for about 1 minute until it is lightly browned.
Stir and continue cooking for about 2 more minutes until the pork is almost cooked through.
Transfer the pork to a bowl and set it aside temporarily.
Step 4: Stir-Fry the String Beans
Heat the remaining tablespoon of oil in the wok over high heat until it is smoking again.
Shake off any excess water from the string beans and add them to the hot oil.
Lightly season the beans with salt and stir-fry them until tender, about 1 minute.
This ensures the beans remain crisp yet flavorful.
Step 5: Combine and Serve
Return the cooked pork to the wok with the string beans.
Add minced garlic and cook everything together, stirring constantly, until the garlic becomes fragrant, approximately 1 minute.
Once combined and the flavors have melded, transfer the pork and beans to a serving platter immediately.
Serve hot alongside a bowl of white rice for a satisfying meal.
