This tasty recipe from Canadian Living gets its heat from Thai bird’s-eye peppers, which are tiny but pack a powerful punch. To tone down the heat, reduce the amount of minced pepper you add to the dish and use for a garnish.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Cock fish sauce, which are both additive-free.

Brown the pork

Remove pork and saute green beans, garlic, ginger and Thai pepper

Return pork to pan and add vinegar, fish sauce and brown sugar

Pork and chili pepper bowl


1 Thai bird’s-eye pepper, halved crosswise

1 lb (450 g) lean ground pork

Pinch salt

2 tablespoons (30 ml) vegetable oil

2 cups (500 ml) green beans, cut in 1/2-inch pieces

3 cloves garlic, minced

4 teaspoons (20 ml) grated fresh ginger

1 tablespoon (15 ml) unseasoned rice vinegar

1 teaspoon (5 ml) fish sauce

½ teaspoon (2.5 ml) packed brown sugar

4 eggs (optional)

½ cup (125 ml) chopped fresh cilantro (optional)

2 green onions, sliced (optional)


Mince half of the Thai pepper; thinly slice remaining half. Set aside.

In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.

In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp (30 ml) water; cook, stirring, until heated through, about 2 minutes. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

To top with a fried egg (before garnishing with cilantro and green onions), wipe pan clean and heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.

Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

From Canadian Living