Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- 1 Thai bird's-eye pepper , halved crosswise
- 450 g lean ground pork
- pinch salt
- 2 tablespoons vegetable oil
- 2 cups green beans , cut in 1/2-inch pieces
- 3 cloves garlic , minced
- 4 teaspoons grated fresh ginger
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon fish sauce
- 1/2 teaspoon packed brown sugar
- 4 eggs
- 1/2 cup chopped fresh cilantro (optional)
- 2 green onions , sliced (optional)
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 206 mg
- Sugars 2 g
- Protein 29 g
- Calories 414
- Total fat 30 g
- Potassium 511 mg
- Cholesterol 266 mg
- Saturated fat 9 g
- Total carbohydrate 7 g
- Iron 16
- Folate 24
- Calcium 6
- Vitamin A 14
- Vitamin C 12