Sweet Chili Green Beans with Crispy Pork

Blistered green beans and oven-crisped, fat-scored pork belly chunks glazed in Roland Foods (@rolandfoods) sweet chili sauce—savory, spicy, and just sweet enough to balance the char.

Ingredients

• Pork Belly

  • Pork Belly (skinless) x 8 oz, fat scored, cut into 1-inch chunks

  • Kosher salt x to taste

  • Black pepper x to taste

• Green Beans

  • Green beans x 2 cups, trimmed

  • Garlic x 2 cloves, thinly sliced

  • Olive oil x 1 tbsp

• Sweet Chili Glaze

  • Roland Foods Sweet Chili Sauce x 3 tbsp

  • Soy sauce x 1 tbsp

  • Rice vinegar x 1 tsp

  • Lime x ½, juiced

• To Finish

  • Scallions x 1, thinly sliced

  • Sesame seeds x 1 tsp

  • Lime wedges x for serving

Recipe

1. Prepare the Pork Belly

   • Preheat oven to 350°F.

   • Pat pork belly dry and score the fat in a crosshatch pattern, about ½-inch apart. Season generously with salt and pepper.

   • Arrange pork belly on a wire rack set over a baking sheet.

   • Roast for 45–50 minutes or until fat is rendered and pieces are deeply golden and crispy.

   • Let rest for 10 minutes to allow the fat to set. Then, cut into bite sized chunks.

2. Blister the Green Beans

   • In a skillet over medium-high heat, add olive oil.

   • Sauté green beans for 5–6 minutes until blistered and tender.

   • Add garlic and cook for 30 seconds until fragrant.

3. Glaze & Combine

   • In a small bowl, whisk together Roland Foods Sweet Chili Sauce, soy sauce, rice vinegar, and lime juice.

   • Add pork belly chunks to the skillet with green beans.

   • Pour the glaze over and toss gently to coat. Cook for 1–2 minutes until glossy.