Asian Sticky Pork with Snow Peas & White Bean Purree

Prep Time: 15 min
Cook Time: 90 min
Total Time: 105 Min
Serves: 4

Ingredients

White Bean Puree:

• 2 cans cannellini or butter beans, rinsed and drained

• 2 sprig rosemary

• 1 clove garlic

• 1 teaspoon chili flakes

Sticky Pork:

• 2 lbs. pork butt or boneless ribs

• 3 tablespoons brown sugar

• 1 cup water

• 2 tablespoons fish sauce

• 1 tablespoon soy sauce

• 1 teaspoon olive oil

• 8 oz. snow peas

• Chili Crisp seasoning (optional)

Directions

Step 1.

In a small saucepan, add the beans, rosemary, garlic, and chili flakes and cover with water. Bring to a boil, then turn the heat down to a simmer. Allow to simmer for 10–15 minutes.

Step 2.

Strain the white bean mixture, reserving the cooking liquid. Puree the strained beans, drizzling in about half of the cooking liquid, until the beans have the consistency of mashed potatoes. Season to taste with salt and pepper.

Step 3.

Chop the onion and cut the pork into small pieces. Heat olive oil in a large skillet and cook onion and pork for about 5 minutes until the meat is well browned.

Step 4.

To the same skillet, add water, soy sauce, sugar, and fish sauce, bring to a light boil and simmer for the next 30 minutes to 1 hour ( or until almost all the water will become a thick, brown caramel-like sauce)

Step 5.

In a medium size saucepan, add 2 cups water and boil over high heat.  Add snow peas and cook for 2 minutes until crisp, tender, and bright green. Drain in a colander and rinse will cold water.

Step 6.

On a serving plate, pool white bean puree and top with sticky pork and snow peas. Garnish with chili crisp (optional) and serve immediately.