Recently, I went to an Asian grocery store and bought some fruits and vegetables that are not so common. The fruits I managed to find were some of my favorites to eat growing up in the Philippines. I was also excited to find these winged beans (sigarilyas) which are full of vitamins and minerals. I decided to sautee them with slices of pork to make this delicious pork and winged bean dish.
In this dish, the pork is first boiled until tender. The pork is sliced into small pieces and sautéed with shallots and tomatoes. The winged beans are added and cooked until crisp tender after browning the meat. The moringa leaves are added last for its health benefit. This easy and simple dish came out great!
Cooking Tips for Perfect Pork and Winged Beans
To get the best flavor from your pork, consider marinating it for at least 30 minutes before cooking. A simple marinade of soy sauce, garlic, and a touch of vinegar can enhance the meat’s taste and tenderness. When sautéing, use a large skillet to ensure the pork browns evenly without overcrowding. This step is key for that lovely caramelization. Also, keep an eye on the winged beans during cooking. They should retain a bit of crunch, so add them towards the end of the cooking process. If you prefer a spicy kick, feel free to toss in some sliced chili peppers with the shallots. This adds another layer of flavor without overwhelming the dish.
Serving Suggestions and Storage
This dish pairs wonderfully with steamed rice or quinoa. The rice soaks up the savory sauce, making each bite delightful. For a complete meal, serve it alongside a fresh salad or some pickled vegetables. If you have leftovers, store them in an airtight container in the refrigerator. They should last for up to three days. Reheat gently on the stove, adding a splash of water or broth to keep the dish moist. Freezing is also an option, but it’s best to consume the dish fresh for optimal texture. If you do freeze it, allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I substitute winged beans with another vegetable?
If winged beans are hard to find, snap peas or green beans are great alternatives. They won’t have the exact same flavor, but they’ll add a nice crunch and work well in the dish.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
What can I serve with this dish?
This pork and winged bean dish pairs perfectly with steamed rice or quinoa. You can also serve it with a side of sautéed greens for an extra veggie boost.
Can I make this dish ahead of time?
You can prep the pork and vegetables in advance and store them separately in the fridge. Just cook everything together right before serving for the best flavor and texture.
What are some common mistakes to avoid?
One common mistake is overcooking the winged beans, which can turn them mushy. Keep an eye on them and add them towards the end of cooking to maintain that nice crunch.
Pork and Winged Bean
Ingredients
- 8 oz wing bean (sigarilyas)
- 8 oz pork shoulder
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- ¼ cup shallot , chopped
- 1 tomato , chopped
- 1 tbsp fish sauce
- Salt to taste
- ¼ cup moringa (malungga leaves)
Instructions
- Prepare the winged beans by trimming the ends and then cutting into ½-inch diagonal pieces. Set aside.
- In a medium pot, bring the pork, water and salt to a boil. Reduce the heat to medium and cook, covered until the meat is tender, about 45 minutes. Remove the pork from the broth, reserving 1 ½ cup of the broth. Let the pork cool slightly and then cut into 1/2 inch pieces. Set aside.
- In a skillet, heat the oil over medium high heat. Add the shallot and tomato, and sauté for 2 minutes. Add the pork and saute until brown, about 2 minutes. Stir in the fish sauce.
- Add the winged bean, stir and then add the reserved broth. Bring to a boil, cover and cook for 3 minutes, or until winged bean are crisp tender. Stir in the moringa leaves and cook for a minute. Season to taste with salt.
- Serve hot with steamed rice.
Nutrition
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