Step 1

Heat oil in a large, heavy-based saucepan over medium-high heat. Cook pork, in batches, for 2 to 3 minutes or until browned. Remove to a large bowl.

Step 2

Add onion and garlic to pan. Reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add vindaloo paste and chilli. Cook for 2 minutes or until aromatic. Increase heat to high. Add stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens slightly.

Step 3

Return pork to vindaloo mixture. Simmer for 3 minutes or until pork is cooked through. Add sugar and vinegar. Cook, stirring, for 1 minute or until sugar dissolves.

Step 4

Meanwhile, cook beans in a saucepan of boiling, salted water for 3 minutes or until tender and bright green. Drain. Add to vindaloo. Stir to combine. Serve with rice.