Sweet Chili Green Beans with Crispy Pork

Blistered green beans meet oven-crisped, fat-scored pork belly chunks, all coated in a sweet chili glaze from Roland Foods. Tender-crisp vegetables, rich pork, and a spicy-sweet glaze in one pan.

Why You'll Love Sweet Chili Green Beans with Crispy Pork

This dish is all about contrast: crispy pork belly with blistered green beans, all lacquered in a sticky-sweet glaze. The Roland Foods Sweet Chili Sauce brings heat, tang, and just enough sweetness to complement the charred greens and the rendered pork fat. It's a weeknight dinner that doesn't take much hands-on time.

Tips and Tricks

• Scoring the Fat: Scoring helps the fat render evenly and crisp up perfectly.
• Resting Period: Letting the pork belly rest after roasting ensures the fat sets and the pieces hold their shape.
• Glaze Adjustment: Add a splash of rice vinegar for extra tang or more chili sauce for additional heat.

Variations

• Spicy Kick: Add a pinch of chili flakes to the glaze for more heat.
• Miso Boost: Add 1 tablespoon of white miso to the glaze for deeper umami.
• Orange Glaze: Swap lime juice for orange juice for a sweet-citrus note.

Substitutions

• Pork Belly Swap: Use pork shoulder cubes for a leaner alternative.
• Soy Sauce: Substitute tamari or coconut aminos for a gluten-free option.
• Roland Foods Sweet Chili Sauce: Swap with gochujang for a Korean-inspired kick.

Best served with

• Coconut rice or scallion pancakes
• Pickled vegetables or kimchi
• A glass of crisp lager or chilled Grüner Veltliner

How to Store Leftovers

Store pork and green beans separately in airtight containers. Reheat pork in the oven to maintain crispiness.

Common Questions

Sweet Chili Green Beans with Crispy Pork

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Blistered green beans meet oven-crisped, fat-scored pork belly chunks, all coated in a sweet chili glaze from Roland Foods. Tender-crisp vegetables, rich pork, and a spicy-sweet glaze come together in one dish.

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Prep Time 18 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr

Servings: 2

Course: Dinner, Main Course

Cuisine: Asian Inspired, Californian

Calories: 1431

Ingredients Method Nutrition Notes

Ingredients

  

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• 8 oz Pork Belly fat scored, cut into 1-inch chunks
• Kosher salt to taste
• Black pepper to taste
• 2 cups Green beans trimmed
• 2 cloves Garlic thinly sliced
• 1 tablespoon Olive oil

Sweet Chili Glaze

• 3 tablespoon Roland Foods Sweet Chili Sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Rice vinegar
• ½ Lime juiced
• 1 Scallions thinly sliced
• 1 teaspoon Sesame seeds
• Lime wedges for serving

Method

 

Prepare the Pork Belly

1. Preheat oven to 350°F.
2. Pat pork belly dry and score the fat in a crosshatch pattern, about ½-inch apart. Season generously with salt and pepper.
3. Arrange pork belly on a wire rack set over a baking sheet.
4. Roast for 45-50 minutes or until fat is rendered and pieces are deeply golden and crispy.
5. Let rest for 10 minutes to allow the fat to set. Then, cut into bite sized chunks.

Blister the Green Beans

1. In a skillet over medium-high heat, add olive oil.
2. Sauté green beans for 5-6 minutes until blistered and tender.
3. Add garlic and cook for 30 seconds until fragrant.

Glaze & Combine

1. In a small bowl, whisk together Roland Foods Sweet Chili Sauce, soy sauce, rice vinegar, and lime juice.
2. Add pork belly chunks to the skillet with green beans.
3. Pour the glaze over and toss gently to coat. Cook for 1-2 minutes until glossy.

Nutrition

Calories: 1431kcalCarbohydrates: 24gProtein: 29gFat: 137gSaturated Fat: 46gPolyunsaturated Fat: 16gMonounsaturated Fat: 67gCholesterol: 163mgSodium: 1097mgPotassium: 1036mgFiber: 8gSugar: 8gVitamin A: 1681IUVitamin C: 42mgCalcium: 134mgIron: 5mg

Notes

Storage: The pork loses its crackly crust once refrigerated. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven or air fryer to bring the crispness back; the microwave will make it soft.

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