Caramelised Pork & Veal Mince with Snake Beans

This is one of those dinners that comes together quickly, and ends up so satisfying. A simple bowl, built with good fats, a slow caramelisation, and a few flavour shortcuts that make weeknight cooking feel generous rather than rushed.

Ingredients

Beef tallow for cooking

200g snake beans (or green beans), trimmed and cut into bite-sized pieces

1 brown onion, diced

500 g pork and veal mince

Mingle Everything Bagel seasoning

1 tablespoon dark soy sauce

1 tablespoon Chinese cooking wine (Shaoxing wine)

1 teaspoon raw sugar

1½ teaspoons crunchy chilli sauce (to taste)

Rice, for serving

Bone broth “glue” or concentrated bone broth, for cooking the rice

Method

Start by cooking your rice. Replace part (or all) of the cooking water with bone broth or a spoonful of bone broth glue, stirring it through until dissolved. Set aside once cooked and keep warm.

Heat a generous spoon of beef tallow in a large pan over high heat. Add the snake beans and cook for 30 secs, stirring and repeat for a total of around 3 minutes, until the beans are browned. Remove from the pan and set aside.

Lower heat to medium, add the onion and cook for around a minute.

Increase the heat again and add the pork and veal mince. Break it up, and then press it into the pan and leave it untouched for around 30 seconds to allow it to brown. Stir, then repeat this process a few times, letting the mince catch and caramelise rather than stirring constantly.

Once the mince is deeply coloured and fragrant, sprinkle over the everything bagel seasoning and stir well. Add the soy, Chinese wine, sugar and crunchy chilli sauce to taste, mixing through until glossy and well combined.

Return the snake beans to the pan, fold everything together, and cook for another minute or two so the flavours come together.

Serve over the bone broth rice.