This was a midnight snack and turned out much better than I expected. The sour mango went beautifully with the savoury pork and the crunch of the beans elevated the otherwise dull texture of the pork.
I plated the two components separately, though the two should be mixed together while eating – more fun that way.
Set 1: Ingredients for Vegetables:
- Green beans, chopped
- Onions, chopped
- Raw mango, grated
- Garlic, chopped
Set 2: Ingredients for Pork:
- Roast pork, large dices
- Chinese cooking wine
- Ghanaian Bitters
- Soya sauce (light)
- Thai fish sauce
- Ginger powder
- Mint leaves
- In a little oil, toss all the ingredients in set 1. Remember to keep the onions somewhat crisp and the beans definitely crunchy. Season as desired.
- In a little oil, toss all the ingredients in set 2. Remember, there’s lots of salt-bearing components in there, so be careful when seasoning.
- Plate as desired. Sprinkle mint leaves over the lot.
- Serve hot as a main course or cold as a salad. Work well both ways.