James Moffatt
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.)
Ingredients
Chilli-mint vinegar
Method
1.For chilli-mint vinegar, combine golden shallot, vinegar, sugar, chilli and dried mint in a small bowl and season to taste.
2.Place 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.
3.Meanwhile, blanch snake beans in a large saucepan of boiling salted water until just tender (2 minutes). Drain, refresh and pat dry with paper towels.
4.Using 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.
5.Divide 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.
