Why This Four-Season Beans & Pork Belly Dish Is a Must-Try
Alright, let’s chat about four-season beans—you know, those long, slender green beans that taste like a flavor explosion in every bite? I’m *obsessed* with them. Whether it’s cowpeas, white beans, snake beans, or even regular green beans, I’ll eat ’em all. They’re so versatile: stir-fried, steamed, grilled, or braised—you name the method, they work. But today? I’m sharing my absolute favorite way to enjoy them: braised pork belly with four-season beans. It’s cozy, comforting, and tastes like a warm hug from the kitchen. Let’s dive in!
Ingredients You’ll Need (Serves 3-4)
- Four-season beans (green beans) – 300g (trimmed and cut into 2-inch pieces)
- Pork belly (marbled, fatty part) – 180g (sliced into thin 1-2mm pieces)
- 1 green onion (only the white part, cut into short segments)
- 1 small piece of ginger (peeled and sliced)
- 4 cloves of garlic (peeled and sliced)
- 1 cinnamon stick
- 2 star anise
- 4-5 dried red chili peppers (adjust for spice preference)
- A handful of Sichuan peppercorns
- 1-2 tbsp cooking oil
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp oyster sauce
- 2 rock sugar cubes
- Enough hot water to cover ¾ of the ingredients
- A pinch of salt (to taste)
- 1-2 tbsp cooking wine (e.g., Shaoxing wine)
Step-by-Step Instructions
First, let’s prep all the ingredients. Here’s what they look like together: 
Prep time: 15 minutes | Cook time: 30 minutes
Step 1: Gather your spices and ingredients. You’ll need all these to make the dish flavorful! 
Step 2: Clean and trim the beans. Rinse the four-season beans thoroughly, then trim the tough ends. Remove the fibrous strings along the sides (they’re gross and hard to digest—trust me!). Cut the beans into 2-inch pieces.
Step 3: Slice the pork and aromatics. Peel the ginger, slice it thinly, and mince the garlic. Cut the green onion into short segments. For the pork belly, scrape off any excess fat, then slice it into thin 1-2mm pieces. If you’re scared of peppercorns, toast them first, then fish them out before adding to the pan. I leave mine in for extra spice!
Step 4: Brown the pork belly. Heat a pan over medium heat. Add the cooking oil, then the sliced pork. Stir-fry until the fat renders out and the pork gets crispy edges—about 3-4 minutes. 
Step 5: Remove the pork’s “funk.” Pour in the cooking wine and stir quickly to deglaze the pan and remove any meaty smell. Pro tip: Clean your pan between dishes to avoid sticking! (Oops, my last one was dirty—sorry, mess alert 😂) 
Step 6: Aromatic time! Add the green onion, ginger, and garlic. Stir-fry for 30 seconds until fragrant—your kitchen will smell amazing! 
Step 7: Spice things up. Toss in the cinnamon, star anise, dried chili peppers, and Sichuan peppercorns. Stir-fry for 1 minute until everything smells like a warm hug from a Chinese grandma. 
Step 8: Add the beans! Turn the heat to medium, add the four-season beans, and toss them with the spices. Stir until they’re coated and start to soften—about 2 minutes. 
Step 9: Season like a pro. Pour in 1.5 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp oyster sauce. Stir everything until the beans are evenly coated. 
Step 10: Pour in hot water. Add enough hot water to cover about ¾ of the beans. Then drop in the rock sugar—they’ll melt and sweeten the sauce perfectly. 
Step 11: Simmer and wait. Cover the pan, reduce heat to low, and let it simmer for 10-15 minutes. The beans need to be tender but not mushy. Check occasionally—you want the pork to be juicy and the sauce thick. 
Step 12: Season to taste. Add a pinch of salt if needed, then turn up the heat to medium-high to thicken the sauce. Stir often until it coats the pork and beans nicely. 
Step 13: Serve and enjoy! Here’s the finished dish—look at that glossy sauce! 
This is the kind of dish that makes you go, “Why didn’t I make this sooner?!” The pork is tender, the beans are crispy-tender, and the sauce is *chef’s kiss*. Pair it with white rice, and you’ve got a meal that’ll make your taste buds dance. 
Pro Tips & Health Benefits
Let’s get into the good stuff: why four-season beans are a win for your health! Traditional Chinese medicine says they’re sweet, slightly warm, and great for the spleen and stomach. They help with digestion, reduce dampness, and even soothe skin issues. Perfect for anyone with a sensitive gut or who needs a fiber boost! 
Who can eat this? Everyone! It’s a hit with women with heavy leucorrhea, skin itching, or acute enteritis sufferers. Cancer patients and folks with poor appetite also love it. Just skip if you’re bloated (beans can cause gas!). 
WARNING: Cook the beans thoroughly! Undercooked four-season beans have lectins that cause nausea or vomiting. So simmer for at least 10 minutes—no cutting corners! Also, remove the stringy ends before cooking; they’re tough and hard to digest.
Swap out ingredients: Use long beans, cowpeas, or green beans if you can’t find four-season beans. And if you’re in a hurry, store-bought pre-cut beans work—just adjust cooking time! This dish is all about flexibility, so make it your own.
