Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat a large wok over high heat, then add 15 ml of olive oil.

2. 2

   Add 600 grams of cubed pork belly to the hot wok and cook for 12-15 minutes, stirring occasionally, until deeply browned and crispy, then drain off excess fat, reserving 15 ml, and set the pork belly aside.

3. 3

   Reduce the heat to medium and add 2 large thinly sliced shallots and 3 minced garlic cloves to the reserved fat in the wok, cooking for 3 minutes until softened.

4. 4

   Add 2 medium diced green apples to the wok along with 60 ml of Calvados and deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Stir in 120 ml of chicken stock, 15 grams of Dijon mustard, the leaves from 2 sprigs of fresh thyme, 5 grams of salt, and 2 grams of black pepper, simmering the glaze for 5 minutes until it thickens slightly.

6. 6

   Return the crispy pork belly to the wok and add 300 grams of trimmed haricots verts, tossing everything together to coat the pork and beans in the glaze and cooking for 3-4 minutes until the haricots verts are tender-crisp.

7. 7

   Finish the dish by stirring in 30 grams of unsalted butter until melted and emulsified into the sauce.