Step 1

Combine the soy sauces, rice wine, sugar, cornflour and pork in a bowl, then set aside for 15 minutes to marinate.

Step 2

Blanch beans in a saucepan of boiling salted water for 1 minute. Drain and pat dry (it is essential beans are completely dry before frying).

Step 3

Heat the oil in a wok over high heat. Stir-fry the beans for 2-3 minutes until tender. Remove and drain on paper towel.

Step 4

Add the garlic and chilli to the wok, and stir-fry for 30 seconds over high heat until fragrant. Add the pork mixture to the wok and stir-fry for a further 3-4 minutes until cooked through. Add the XO sauce and stir to combine.

Step 5

Serve the beans topped with the pork and extra XO sauce.