pork and beans

Cambodian Pork and Beans
(adapted from Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid, page 238)

1/2 lb pork loin, thinly sliced for stir frying
1 T coconut oil (or peanut oil or lard)
4 cloves garlic
1 t cane sugar
1 T fish sauce
2 cups green beans
1/4 cup water
cilantro leaves, for garnish
scallions, for garnish
salt

After slicing the pork, lightly sprinkle with salt, cover, and set aside.

Heat the oil in a wok or high sided heavy pan over medium-high heat. Add the garlic and stir until the garlic has lightly browned. Add the pork to the pan, spreading out the pieces so that they are all touching the bottom of the pan. Add the sugar and a bit more salt. Let the pork sit on the first side for about a minute, and then flip the pieces, and sear on the other side. Splash in the fish sauce, and loosen the pork from the bottom of the pan. Stir in the green beans and the water. Bring the water to a boil, and cook for about 3 minutes. Add a bit more salt, if needed.

Serve on rice or noodles, topped with chopped cilantro and scallions.