Harumi Kurihara’s Green Beans with Minced Pork

A few days ago I shared my review of Everyday Harumi by Harumi Kurihara. Kurihara is one of Japan’s most well known cookery book writers and TV cookery show presenters and also runs a chain of home ware shops and cafes, and publishes a quarterly recipe magazine. To write Everyday Harumi, she spent time living, shopping and cooking in England all the better to ensure that the recipes were achievable for British cooks.

We have made her delicious green beans with minced pork a few times and love the balance of flavours and textures. It’s quick and simple to cook and a small amount of meat goes a long way, so it’s perfect if you’re trying to reduce the amount of meat you eat.

Don’t forget, you can win a copy of the new paperback edition of Everyday Harumi in my latest giveaway.

greenbeans/mincepork

Green Beans with Minced Pork

This dish is something of a tradition in my household. It is easy to prepare, only needing soy sauce for seasoning, and makes use of wonderful ingredients like ginger, garlic and Japanese leeks. It is a great dish that can be rustled up quickly if guests drop in unexpectedly. I usually serve it with white rice and if there are any leftovers, they don’t last long in our house.

Serves 4

Ingredients
500 g green beans
40 g leek
15 g fresh ginger, peeled
8 g garlic
Sunflower or vegetable oil – for frying
200 g minced pork
30–45 ml soy sauce
sliced fresh or dried red chillies – to taste
sesame oil – to taste

Method

  • Prepare the green beans, lightly cook in boiling water, then rinse under cold running water.
  • Drain the beans, pat-dry and cut diagonally into easy-to-eat pieces.
  • Finely chop the leek, ginger and garlic.
  • Put a little oil in a frying pan over a high heat. Add the chopped leek, ginger and garlic, allowing the flavours to infuse in the oil, then add the minced pork and stir-fry.
  • Add the green beans, then add soy sauce and red chilli to taste.
  • Continue to cook until the beans have heated through. Add a little sesame oil to taste and serve with hot white rice.

Recipe extracted from Everyday Harumi with permission from Conran Octopus.

Everyday Harumi by Harumi Kurihara is published by Conran Octopus. The hardback edition is currently available on Amazon for £16.59 (RRP £20). The newly published paperback version is available on Amazon for £13.48 (RRP £14.99).

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Boston Baked Beans & British Bangers

Last time I made Boston baked beans, I used slices of pork belly, but Pete’s not a huge pork belly fan, so I wanted to make a version that he’d enjoy as much as me.

As is so often the case in life, bangers (and bacon) were the answer!

I put bacon in at the beginning, so it could release its porky goodness into the beans. I browned the bangers in a frying pan and added them for the last hour of cooking time. As we had lots of soft white bread to mop up the sauce, I didn’t reduce the liquid down completely, but you can let it simmer a little longer without a lid, if you’d prefer the sauce to be thicker.

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Kavey’s Boston Baked Beans & British Bangers

Ingredients
400 grams good quality pork sausages
2 x 400 gram tins of white haricot beans in water
200 grams smoked bacon, cubed
2 heaped tablespoons light brown sugar
3 tablespoons black treacle
2 tablespoons French mustard
200g tinned chopped tomatoes
350 grams shallots, peeled but left whole
4 cloves
Salt and pepper

Note: I had a tin of butter beans in the larder, so substituted those for one of the tins of white haricot beans.

Method

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  • Tip the contents of the tins of haricot beans, liquid and all, into a large casserole. Add the sugar, black treacle, mustard, tomatoes and bacon. Add freshly ground black pepper at this stage, but adjust for salt later, as the bacon will add some during cooking.

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  • Stick the four cloves into one of the shallots, then add all the shallots to the pot.

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  • Cover and cook on the stove (medium heat) or in the oven (140 C) for about 2 hours, stirring occasionally.

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  • Shortly before the two hours are up, fry the sausages in a hot pan for a few minutes. They do not need to be cooked through, just browned all over.

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  • Add the sausages to the pot and cook for a further one hour, with the lid removed to allow the liquid to reduce, stirring occasionally.
  • Check and adjust seasoning before serving.

I served this with some fresh soft white bread. A green side salad would also be a nice addition.

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I was really happy with my culinary handshake between Britain and Across The Pond; the porky bangers worked a treat with the smoky BBQ flavours of the Boston beans.

Do let me know what you think, and how you get on if you have a go at making this yourself.