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chile basil pork

Chile Basil Pork

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 -4 servings
  • Category: Main Course


The perfect one skillet weeknight supper!


  • 1/2 pound green beans, (stemmed, trimmed, and cut in half if they’re particularly long)
  • 2 teaspoons avocado oil, (divided)
  • 5 scallions, (white and light green parts, sliced 1/8-inch thick (about 1/2 cup))
  • 23 cloves garlic, (sliced)
  • 1 teaspoon grated fresh ginger
  • 810 slices jalapeño
  • 1 pound ground pork
  • 1/4 cup coconut aminos
  • 1 tablespoon fish sauce
  • 1/2 cup loosely packed basil leaves


  1. Heat a large skillet over high heat until very hot. Add 1 teaspoon of avocado oil. Once shimmering, drop in the green beans and shake the pan so they’re in as much of a single layer as possible. Cook without stirring for 2-3 minutes, until they are nice and blistered. Stir and cook for another 2 minutes or so, until they’re bright green and tender, and nicely charred. Remove to a plate. Leave the skillet on the heat.
  2. Heat the remaining 1 teaspoon of avocado oil in the skillet and add the scallions, garlic, ginger, and jalapeño. Cook for about 2 minutes until very fragrant.
  3. Add the pork to the pan, breaking it up with a spatula. Cook for about 5 minutes, or until the pork is no longer pink. If there is a lot of liquid / fat that has rendered, pour if off as best you can. (this will depend on the fattiness of your pork)
  4. Add the coconut aminos, fish sauce, and green beans. Cook for 2 minutes, or until the pork is cooked through and the sauce has a reduced a bit.
  5. Stir in the basil and cook until just wilted. Serve hot, over rice or cauliflower rice, if desired.