Pork Belly with Haricots Verts and Mushroom

Pork Belly with Haricots Verts and Mushroom

I used pork belly slices for this main course. Sometimes I bake a whole 2.5 – 3 kg pork belly in the oven. But that is time-consuming and it takes about 4 hours. I chose pork belly slices to make a quick dinner. It is very delicious, soft and juicy inside but grilled golden brown on the top. A used my favorite herbs, thyme, rosemary and the essential garlic.


Haricots Verts and Mushroom

Haricots verts is a thin French green bean. It’s thinner and shorter than normal green beans. When picked at their peak, they are the crème de la crème of beans. And the price reflects that. It can be made in countless variations. For this dish I decided to make  a very simple side from this bean and mushroom. Just steam the beans and sauté the mushrooms, nothing complicated. Flavoring is the most important factor. Garlic, salt, pepper, a bunch of parsley and my secret ingredient. Some coconut aminos.


Coconut Aminos

I tossed a little coconut aminos over the haricot verts and mushrooms. Which happens to be an excellent and healthy substitute for soy sauce. Coconut aminos is the solution to making delicious Asian food without the wheat, soy and excessive salt. It has 73% less sodium than soy sauce. It basically only has 2 ingredients, coconut tree sap and mineral-rich sea salt. When the coconut tree is tapped it produces a highly nutrient-rich sap that exudes from the coconut blossoms.  This sap has a low glycemic index of only 35 and contains a wide range of minerals, vitamin C, broad-spectrum B vitamins.

Coconut aminos is an excellent option, if you can’t tolerate soy or you have autoimmune diseases like Crohn, Ulcerative Colitis. Now you still get to enjoy yummy Asian dishes, without any soy. This dish is undoubtedly healthy and yummy, definitely give it a try!

Pork Belly with Haricots Verts and Mushroom

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4
Author: Andrea


  • 8 slices pork belly 10-12 mm thick slices
  • 50 ml dry white wine I used Chardonnay
  • 4 tbsp olive oil
  • 2 tbsp fresh thyme finely cut
  • 1 tbsp fresh rosemary finely cut
  • 3 cloves garlic crushed
  • ¾ tsp salt
  • ½ tsp pepper freshly ground

Side dish

  • 300 gram haricots verts
  • 300 gram mushroom sliced
  • 1 pcs spring onion finely sliced
  • 2 tbsp coconut aminos instead of soy sauce
  • 1 bunch parsley cut
  • ¼ tsp salt
  • ¼ tsp pepper freshly ground


  • Preheat the oven for 200°C.
  • Mix thyme, rosemary, 2 crushed garlic cloves, ¾ tsp salt, ½ tsp freshly ground pepper and 3 tbsp olive oil and massage the pork belly slices with the mixture.
  • Place pork belly slices on baking tray, pour the white wine under them and cook in the oven for about 18-20 minutes, until soft.
  • When they are soft but not golden brown yet, use the strongest grill function for 2 minutes, until they are done. Be careful not to dry it out! Pork belly has to be soft, juicy and golden brown on the top.
  • While pork belly in the oven, make the side dish. Steam the haricots verts in steamer pot, for 8 minutes, until soft but still crunchy. Don’t forget to add 1 tsp salt into the water. If you do not have steamer pot, check my tip and trick in the notes!
  • Heat 1 tbsp olive oil in a pan and sauté the sliced spring onion for 1 minute then add sliced mushroom, ¼ tsp salt, ¼ tsp freshly ground pepper and sauté together for 3-4 minutes.
  • Add 2 tbsp coconut aminos and cook for 2-3 minutes, until the liquid under the mushrooms semi-evaporates.
  • Add steamed haricots verts to the mushrooms, drizzle with a bit of olive oil and mix them very gently. Switch off the heat and add the parsley. Cover and keep warm until pork belly is ready.