Stewed Pork Shoulder with Green Beans
The broth from simmering the halaba meat is perfect for stewing the beans, with the remaining halaba meat added in for a richly fragrant dish.
Ingredients
green beans
400g
pork shoulder
1 small plate
cooking oil
as needed
salt
as needed
five-spice powder
as needed
scallion
as needed
ginger
as needed
light soy sauce
as needed
Instructions
1
Step 1
For this stewed pork shoulder with green beans: trim the roots and ends off the green beans, wash them thoroughly, and drain all excess moisture.
2
Step 2
Prepare the pork shoulder.
3
Step 3
Add the appropriate amount of cooking oil to a frying pan, stir-fry the five-spice powder, scallion and ginger until fragrant, then add the green beans and stir-fry until they are soft and fully green.
4
Step 4
Add the stock used to cook the pork shoulder and some shredded boneless pork to the pan, bring to a boil over high heat, then reduce to low heat and simmer. The dish is still very fragrant even without adding the extra meat.
5
Step 5
Turn the heat up to high to reduce the sauce.
6
Step 6
Add salt and light soy sauce to season.
7
Step 7
Remove from the heat and serve on a plate.
