Instructions
Follow the steps and taste along the way.
Cook the rice
Briefly rinse the rice under cold water and drain. Put it in a saucepan, add 450 ml water, and bring to a boil. Cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the sauce and green beans
In a small bowl, mix the soy sauce, rice vinegar, brown sugar, sesame oil, and chili flakes. Halve the green beans if they are long. Thinly slice the spring onion into rounds.
Brown the pork
Heat the rapeseed oil in a large skillet over medium-high heat. Add the pork and break it into smaller pieces. Cook for 6 to 8 minutes, stirring occasionally, until most of the pieces are browned and the center of the meat reaches at least 71 °C.
Steam the green beans with ginger and garlic
Add the green beans, garlic, and ginger to the pork. Cook, stirring constantly, for 1 minute, then pour in 60 ml water and cover the skillet. Steam for 3 minutes; the green beans should soften but remain slightly crisp.
Finish and serve
Uncover the skillet, pour in the prepared sauce, and stir. Cook for 1 to 2 minutes, until the liquid is glossy and lightly coats the pork and green beans. Divide the rice among three bowls, top with the skillet mixture, and sprinkle with the spring onion and sesame seeds.
