Five-Spice Pork and Beans

• •1 lb Ground pork (lean or regular)
• •1 piece Yellow onion (medium, finely chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 cans Canned kidney beans (15-ounce each, rinsed and drained)
• •3 tbsp Soy sauce
• •2 tbsp Hoisin sauce
• •1 tbsp Rice vinegar
• •1 tsp Chinese five-spice powder
• •1 cup Chicken broth
• •1 tbsp Cornstarch
• •2 tbsp Water (for cornstarch slurry)
• •1 tbsp Vegetable oil
• •2 stalks Scallions (sliced, for garnish)
• •1 tsp Sesame seeds (toasted, for garnish (optional))

Instructions

1. 1

   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

2. 2

   Add the finely chopped onion to the skillet with the pork and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the rinsed and drained kidney beans, soy sauce, hoisin sauce, rice vinegar, five-spice powder, and chicken broth. Bring the mixture to a simmer.

4. 4

   Reduce the heat to medium-low, cover, and let it simmer for 10-12 minutes, allowing the flavors to meld and the beans to absorb some of the sauce. Stir occasionally to prevent sticking.

5. 5

   In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Uncover the skillet, increase the heat to medium, and stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens.

6. 6

   Remove from heat. Taste and adjust seasonings if necessary. Garnish with sliced scallions and toasted sesame seeds, if using. Serve hot, perhaps with steamed rice or crusty bread.

Chef's Tips

• 💡For an extra kick, add 1/2 teaspoon of chili garlic sauce or a pinch of red pepper flakes along with the other sauces.
• 💡If you prefer a sweeter profile, you can add 1 teaspoon of brown sugar or honey to the sauce.
• 💡This dish reheats well, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.