450 g (1 lb) pork fillet a piece of pork fat or oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
2 green chillies, seeded and pounded
225 g (1/2 lb) green beans, cut into 2.5 cm (1 in) lengths
7.5 ml (1 1/2 tsp) Worcestershire sauce
salt and sugar to taste
coriander leaves to garnish
plain boiled rice to serve
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
2 green chillies, seeded and pounded
225 g (1/2 lb) green beans, cut into 2.5 cm (1 in) lengths
7.5 ml (1 1/2 tsp) Worcestershire sauce
salt and sugar to taste
coriander leaves to garnish
plain boiled rice to serve
method
1. Trim the pork and cut into small pieces. Render the fat from the pork.
2. When all the fat is in the pan, discard it and heat the oil, if preferred.
3. Fry the onion, garlic and chilli until it gives off a rich aroma; do not allow to brown.
4. Push to the side of the pan and stir in the pork fillet pieces.
5. Turn all the time until the meat changes colour. Cook for 2 - 3 minutes.
6. Now add the beans and toss all the ingredients well.
7. Add the Worcestershire sauce, if used, sugar and salt to taste.
8. Garnish with fresh coriander leaves and serve with plain rice.
2. When all the fat is in the pan, discard it and heat the oil, if preferred.
3. Fry the onion, garlic and chilli until it gives off a rich aroma; do not allow to brown.
4. Push to the side of the pan and stir in the pork fillet pieces.
5. Turn all the time until the meat changes colour. Cook for 2 - 3 minutes.
6. Now add the beans and toss all the ingredients well.
7. Add the Worcestershire sauce, if used, sugar and salt to taste.
8. Garnish with fresh coriander leaves and serve with plain rice.
serving amount
serves 4 - 6
rate this recipe
7.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
