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Stir-fried green beans and glazed beef cubes topped with sesame seeds and sliced green onions, served on a white plate with lime wedges.

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
Cook Time 42 minutes
Total Time 1 hour
Servings: 2
Course: Dinner, Main Course
Cuisine: Asian Inspired, Californian
Ingredients Method Notes

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 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. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
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.
  4. Tip onto a platter and finish with sliced scallions and sesame seeds.

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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