Pork stewed in fish sauce and stir-fried green beans

Ingredients:

• 0.7 kg pork tenderloin or shoulder steak, boneless
• 1.5 cups jasmine rice, rinsed
• Zest of 1 lemon, peeled into wide strips with a vegetable peeler
• 1/4 cup vegetable oil
• 450 g green beans, trimmed and halved
• 2 cloves garlic, finely chopped
• Half a red jalapeño, seeded and finely diced
• 1 tbsp. grated peeled ginger root
• 1/3 cup brown sugar
• 1 tbsp fish sauce
• Chopped fresh cilantro and/or mint, to serve

Preparation:

1. Place the pork in the freezer while you cook the rice. Place the rice in a medium saucepan and add 2 cups of water, lemon zest, and 1/2 teaspoon of salt. Bring to a boil. Stir, then cover and reduce heat to low. Cook the rice until all the water is absorbed, about 10 minutes. Turn off the heat and let the rice sit for 10 minutes. Then fluff it with a fork.
2. Meanwhile, cut the pork into 4x1 cm strips. Season with salt and pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat until very hot. Add half of the pork strips to the skillet and fry until golden brown, about 2 minutes per side. Transfer to a large bowl and repeat with the remaining pork.
3. Add another 1 tablespoon of vegetable oil to the pan and heat over medium heat. Add the beans, 1/4 teaspoon of salt, and 1/3 cup of water. Cook, stirring, until the water evaporates and the beans begin to brown, about 6 minutes. Transfer to the pork.
4. Add the remaining 1 tablespoon vegetable oil, garlic, jalapeño, and ginger to the skillet and cook, stirring, until golden brown, 1 minute. Add the brown sugar, fish sauce, and 1/4 cup water; cook until the sauce thickens and comes to a simmer, 1 to 2 minutes. Add the pork and beans to the sauce and stir until coated, about 1 minute; season with salt. Serve the stir-fry over rice, garnished with cilantro and/or mint.