This Charles Phan recipe uses tender, rich pork belly to infuse stir-fried green beans with incredible flavor.
Vietnamese Stir-fry Sauce
1 1/2 cups chicken stock, preferably homemade
1/4 cup plus 1 tablespoon Asian fish sauce
1 tablespoon sugar
Crisp Green Beans with Pork Belly
1 pound green beans, cut into 2-inch lengths
1 tablespoon canola oil
1/2 pound skinless pork belly or pancetta, sliced 1/4 inch thick and cut crosswise into 2-inch pieces
1/4 cup Chinese cooking wine, sake, or water
In a small saucepan, bring the stock to a boil. Remove from the heat and add the fish sauce and sugar; stir until the sugar is dissolved. Let cool.
In a saucepan of boiling water, cook the green beans until crisp-tender, 5 minutes. Drain and rinse under cold water, then pat dry.
In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the pork belly in a single layer; cook over high heat, turning once, until golden, about 3 minutes. Add the wine and cook for 1 minute. Pour in 1/2 cup of the stir-fry sauce and cook over moderate heat until the pork is tender, about 3 minutes longer. Add the green beans and cook over moderate heat until tender, 1 to 2 minutes longer. Transfer to a platter and serve.
