• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Neil's Thai Pork with Green Beans

Recipe provided by Neil Kerby

 

Method
Slice 2 pork fillets into 10mm slices (bite size). Pan fry in oil with a clove of garlic (if you like) till glazed. Add sufficient snake beans or green french beans cut to 75mm straws to dominate the dish. Add 1 tablespoon fish sauce (squid brand is good). Add 1 teaspoon white pepper. Add 4 tablespoons (or sufficient) water to then boil beans and pork till beans are crisp and hot.

 

Serve with Basmati or other steamed rice with added juice.  Enjoy with a glass of Pfeiffer Chardonnay.

 

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