For pork belly in a flash, we've pulsed it in a food processor so it becomes a coarse mince. Let it render properly in the frying pan – the pork will brown and crisp in the best way possible. The mint and chilli-mint vinegar bring a fresh, sharp dimension to balance out the rich meat. And a tip for cooking okra: cooking the pods quickly over a high heat prevents them from becoming slimy. (Even better, pick smaller-size okra and cook them whole.)
- 500 gm boneless pork belly, skin removed, chopped
- 2 tbsp extra-virgin olive oil
- 440 gm snake beans, trimmed
- 300 gm small okra, halved lengthways
- 1 golden shallot, sliced
- 60 ml (¼ cup) sherry vinegar
- 1 tbsp caster sugar
- 1 long red chilli, seeded, finely chopped
- 1 tsp dried mint
- 1 bunch fresh mint, coarsely chopped
- 1For chilli-mint vinegar, combine golden shallot, vinegar, sugar, chilli and dried mint in a small bowl and season to taste.
- 2Place half the pork in a small food processor and pulse until finely chopped. Repeat with remaining pork. Heat a large non-stick frying pan over medium-high heat, add pork, season and cook, stirring occasionally until fat is rendered and pork is browned and crisp (15 minutes). Set aside and keep warm.
- 3Meanwhile, blanch snake beans in a large saucepan of boiling salted water until just tender (2 minutes). Drain, refresh and pat dry with paper towels.
- 4Using a slotted spoon, transfer pork to a bowl, reserving 1 tablespoon oil in the pan. Return pan to high heat and cook okra, tossing occasionally until golden and lightly blistered (4-6 minutes). Add snake beans to the pan and cook until golden (2 minutes), then season to taste.
- 5Divide vegetables among bowls and top with pork. Add half the mint to the vinegar mixture, then spoon over pork and vegetables. Garnish with extra mint.