crispy pork and chilli mince with snake beans

  • 400g pork mince
  • 2 cloves garlic, crushed 
  • 3cm (15g) piece fresh ginger, peeled and finely grated 
  • ¼ cup (80g) chilli jam 
  • 1 teaspoon shrimp paste 
  • 1 tablespoon oyster sauce 
  • 1 tablespoon peanut oil 
  • 350g snake beans, trimmed 
  • baby (micro) shiso leaves, to serve
  1. Place the pork, garlic, ginger, chilli jam, shrimp paste and oyster sauce in a bowl and mix well to combine. Cover and refrigerate for 30 minutes. 
  2. Heat the oil in a large, non-stick frying pan over high heat. Add the pork mixture and cook, breaking up any lumps with a wooden spoon, for 12–15 minutes or until crisp and cooked through. 
  3. Cook the beans in a large saucepan of salted boiling water for 1 minute or until tender. Divide between plates and top with the mince and shiso leaves to serve. Serves 4.

 

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