Lemon and garlic green beans

With Peking Pork Chops

Sweet and sour sticky green beans roasted in lemon and garlic served with Peking Pork Chops.

Serves 4


2 packets KR Castlemaine Fresh Pork Peking Pork Chops

500g green beans, tails trimmed

6 small red chili (optional)

3 Tbs vegetable oil

1/2 lemon, halved and very thinly sliced

2 garlic cloves, thinly sliced

2 tsp minced ginger

1 tsp chili paste, optional

1 tsp sugar

sea salt

coriander leaves

peking Pork Chops method

Cook using cooking instructions on the back of product packaging.

green beans method

Step 1

Preheat oven to 250C.

Step 2

Heat 2 Tbs vegetable oil in a medium frypan or wok over medium heat, add lemon and garlic slices and sauté until softened and slightly browned.  

Step 3

Add ginger and chili (if using) and sauté until aromatic. Set aside.

Step 4

Toss green beans and whole chili (if using) in a bowl with 1 Tbs vegetable oil. Place in a single layer on a baking paper lined tray. Cook for 5 minutes, or until beans and chili are blistered and lightly charred.

Step 5

Reheat the lemon mixture over medium heat, add the beans, sugar and season to taste with sea salt.  Serve garnished with coriander leaves.

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