Heat a cast iron pan over high heat. Add 1 TBSP peanut oil, green beans, and salt then turn the heat to medium. Char the green beans in the pan for 10 minutes or until well colored on all sides.
Remove the beans from the pan and add the peppercorns and toast the peppercorns for 2-3 minutes then remove them from the pan and grind them in a mortar and pestle.
Add 2 TBSP peanut oil to the pan, still over medium heat, and brown the pork, breaking it up into bits.
Once the pork is fully cooked and well browned turn the heat to high and add the garlic, ginger, shallot, and ground peppercorns and cook for about 2 minutes. Stir in the capers, sherry, soy sauce and green beans. Toss together, remove from heat, and drizzle with sesame oil. Serve over steamed rice.
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