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Mix Sauce ingredients in a bowl.
Trim the stem end of the beans, then chop into 2 - 2.5cm / ⅘ - 1" pieces.
Heat 1 ½ tbsp oil in a heavy based skillet over high heat until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 ½ minutes in total cook time) until beans are charred but tender crisp. Remove into bowl.
Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon.