soy and chilli pork with snake beans

  • 4 x 220g pork cutlets
  • 2 tablespoons soy sauce 
  • 2 small red chillies, halved 
  • 2 cloves garlic, sliced 
  • 5cm pieces (25g) ginger, peeled and thinly sliced 
  • 1 tablespoon vegetable oil 
  • 300g snake beans, blanched and chopped
  1. Preheat oven to 200ºC (390ºF). Use a small, sharp knife to score the pork. Place in a non-metallic bowl with the soy, chilli, garlic and ginger. Cover and marinate for 30 minutes. Heat the oil in a large non-stick ovenproof frying pan over high heat. Cook pork for 2 minutes each side. Add marinade, cover and cook in oven for 15–20 minutes or until cooked through and sticky. Serve with the snake beans. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.50) 432150
David McDonald

My god. She’s done it again. I used picked chilli’s instead of fresh ones and probably used a bit extra garlic and ginger but I am AMAZED at how well this turned out. So succulent and juicy even though there was not much liquid sauce added. Thanks Donna!

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