Ingredients
- 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
Method
Prepare the Pork Belly
- Preheat oven to 350°F.
- Pat pork belly dry and score the fat in a crosshatch pattern, about ½-inch apart. Season generously with salt and pepper.
- Arrange pork belly on a wire rack set over a baking sheet.
- Roast for 45–50 minutes or until fat is rendered and pieces are deeply golden and crispy.
- Let rest for 10 minutes to allow the fat to set. Then, cut into bite sized chunks.
Blister the Green Beans
- In a skillet over medium-high heat, add olive oil.
- Sauté green beans for 5–6 minutes until blistered and tender.
- Add garlic and cook for 30 seconds until fragrant.
Glaze & Combine
- In a small bowl, whisk together Roland Foods Sweet Chili Sauce, soy sauce, rice vinegar, and lime juice.
- Add pork belly chunks to the skillet with green beans.
- Pour the glaze over and toss gently to coat. Cook for 1–2 minutes until glossy.