Chili Crisp Pork with Green Beans
Pad Prik King stripped down to its essence: pork belly stir-fried with green beans, garlic, and a punchy chili-oil sauce that tastes like a restaurant version. Ready in 18 minutes flat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb pork belly or pork shoulder, cut into thin bite-sized pieces
- 8 oz green beans, trimmed and cut into 2-inch pieces
- 3 tbsp chili crisp (Lao Gan Ma or similar)
- 1.5 tbsp fish sauce
- 4 cloves garlic, minced
- 1 tbsp red curry paste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add pork pieces and cook without stirring until edges brown, 3–4 minutes; stir and cook 2 more minutes until no pink remains.
- 3
Add minced garlic and curry paste, stir constantly until fragrant, about 30 seconds.
- 4
Add green beans, chili crisp, and fish sauce; toss to coat and cook until beans are just tender-crisp, 4–5 minutes.
- 5
Taste and adjust seasoning with more fish sauce or chili crisp if needed.
- 6
Serve hot over jasmine rice or with sticky rice on the side.
Tools you’ll need
- 12-inch skillet with a lid
- cutting board and knife
- wooden spoon or silicone spatula
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