"Nextover" Chilli-Orange Pork Stir-Fry

Ingredients for "Nextover" Chilli-Orange Pork Stir-Fry

• 120ml Slow-Cooker Chipotle-Orange Pork juices

• 60ml rice wine vinegar

• 2 tablespoons soy sauce or tamari

• 1 tablespoon finely grated fresh ginger (from one 2" piece)

• 60ml vegetable, canola, or grapeseed oil

• 4 large garlic cloves, thinly sliced

• 300g leftover shredded Slow-Cooker Chipotle-Orange Pork

• 450g green beans, trimmed, halved

• 1 colher de chá de sal kosher, dividido

• 1/2 head of Napa cabbage, sliced about 1" thick

Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.

Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4–5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 teaspoons salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3–4 minutes. Add cabbage and season with remaining 1/2 teaspoons salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.

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