Chinese-style Braised Pork with Green Beans

Ingredients

In this Chinese adaptation of Judd mat gaardebounen, the traditional Luxembourgian dish, the pork is marinated in a blend of soy sauce, ginger, garlic, and Chinese five-spice powder to infuse it with Chinese flavors. Additionally, the dish incorporates stir-frying techniques commonly used in Chinese cuisine to create a vibrant and flavorful stir-fry. We alse have the original recipe for Judd mat gaardebounen, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 400g (14 oz) green beans, trimmed and cut into bite-sized pieces 400g (14 oz) green beans, trimmed and cut into bite-sized pieces
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, ginger, garlic, and Chinese five-spice powder. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until browned and cooked through. Remove the pork from the wok and set aside.
3. 3.
   In the same wok, add the remaining tablespoon of vegetable oil. Stir-fry the green beans for 2-3 minutes until they are slightly tender but still crisp.
4. 4.
   In a small bowl, whisk together the oyster sauce, cornstarch, and water until smooth. Pour the mixture into the wok with the green beans.
5. 5.
   Return the cooked pork to the wok and stir-fry for an additional 2 minutes, or until the sauce has thickened and coats the pork and green beans evenly.
6. 6.
   Season with salt and pepper to taste. Serve hot with steamed rice.

Treat your ingredients with care...

• Pork loin — For tender and juicy pork, make sure to slice it thinly against the grain.
• Green beans — To retain their vibrant green color and crispness, blanch the green beans in boiling water for 1 minute before stir-frying.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of red pepper flakes or a few slices of fresh chili pepper.
• For a vegetarian version, substitute the pork with tofu or tempeh and adjust the cooking time accordingly.
• Feel free to add other vegetables such as bell peppers or mushrooms to enhance the flavor and texture of the dish.
• Serve with a side of steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese-style Braised Pork with Green Beans hot over a bed of steamed rice. Garnish with sliced green onions for added freshness and a sprinkle of sesame seeds for extra crunch.

Presentation advice

Arrange the stir-fried pork and green beans on a serving platter, ensuring the vibrant green color of the beans is visible. Drizzle some of the thickened sauce over the top for an appetizing presentation.