Prepare to transform the humble green bean into a culinary masterpiece that will have your dinner guests begging for seconds! This isn't just another vegetable side dish - it's a flavor-packed experience that combines the crisp freshness of perfectly blanched green beans with the irresistible crunch of golden side pork and a tantalizing warm balsamic vinaigrette. In just 25 minutes, you'll create a restaurant-worthy side that elevates any meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound green beans
- 1/2 cup side pork, diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Trim the ends of the green beans and rinse them thoroughly under cold water.
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes to shock the beans after blanching.
- Add green beans to the boiling water and blanch for 3-4 minutes until they are bright green and crisp-tender.
- Using tongs, immediately transfer the blanched green beans to the ice bath to stop the cooking process and preserve their vibrant color.
- In a large skillet, render the diced side pork over medium heat until crispy and golden brown, approximately 5-6 minutes.
- Remove the crispy side pork pieces with a slotted spoon and set aside, keeping the rendered fat in the skillet.
- Drain the green beans from the ice bath and pat them dry with clean kitchen towels.
- Add olive oil and balsamic vinegar to the skillet with the side pork fat, whisking to create a warm vinaigrette.
- Add the green beans to the skillet and toss to coat evenly with the vinaigrette, heating them through for 2-3 minutes.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving platter and sprinkle the crispy side pork pieces over the top.
- Serve immediately while the beans are hot and the side pork is crisp.
Tips
- Blanching is key: The ice bath technique is crucial for maintaining the bright green color and crisp texture of your beans. Don't skip this step!
- Use fresh, firm green beans for the best results. Look for beans that snap cleanly when bent.
- Render the side pork slowly to ensure maximum crispiness and flavor development.
- Pat the green beans completely dry before adding to the skillet to prevent steaming and ensure proper vinaigrette coating.
- Serve immediately for the best texture - these beans are best enjoyed hot and crisp, right out of the skillet.
- For a variation, try using pancetta or bacon instead of side pork for a similar crispy, savory effect.
- If you don't have balsamic vinegar, red wine vinegar can make an excellent substitute.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 6g
Protein: 7g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
