1 Lb Pork Or Chicken With 2 Sides, 1qt Each Recipe

Prepare and marinate

Pat the pork or chicken dry with paper towels. In a bowl, whisk together 2 tbs olive oil, soy sauce, brown sugar, minced garlic, grated ginger, apple cider vinegar, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the protein to the bowl or a zip-top bag and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (30 minutes is sufficient if short on time).

Cook the protein

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Remove protein from marinade (reserve marinade). For pork shoulder cut into 1-inch cubes or 1–1.5-inch pieces; for chicken thighs keep whole or halved. Sear the pieces in batches so they brown well, about 3–4 minutes per side, until deeply browned (internal temp for chicken 165°F/74°C; for pork 145°F/63°C). Reduce heat to medium; pour the reserved marinade into the pan and let it simmer 2–3 minutes to reduce and glaze the meat, spooning the glaze over the pieces. Transfer cooked protein to a plate, cover loosely with foil and rest 5 minutes before serving.

Roast garlic (optional but recommended)

Preheat oven to 400°F (200°C). Place 4 garlic cloves on a small piece of foil, drizzle with a little olive oil and wrap. Roast 15 minutes or until soft and lightly caramelized. If skipping, mince raw garlic and add to the potato water for a milder flavor.

Cook potatoes

Place cubed potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well.

Mash and finish

While hot, mash the potatoes with 4 tbs butter, 3 tbs milk and 2 tbs sour cream until you reach a smooth but slightly creamy texture. Squeeze the roasted garlic into the potatoes (or add 1/2–1 tsp minced raw garlic if you didn't roast). Season with 1 tsp salt and 1/2 tsp black pepper, tasting to adjust. Stir in chopped chives if using. Keep warm until serving.

Blanch green beans

Bring a large pot of salted water to a rolling boil. Add trimmed green beans and blanch 2–3 minutes until they turn bright green and are just tender-crisp. Meanwhile prepare an ice bath. Transfer beans to the ice bath to stop cooking, then drain well.

Sauté and finish

Heat 1 tbs olive oil in a skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (don't let it brown). Add the drained green beans and toss to coat and heat through, about 2 minutes. Add lemon zest, lemon juice, 3/4 tsp salt, 1/4 tsp black pepper and red pepper flakes if using. Toss for another 30 seconds. Remove from heat and adjust seasoning to taste.

Portion 1 lb cooked protein alongside ~1 quart mashed potatoes and ~1 quart green beans. Spoon any remaining pan glaze over the protein. Garnish potatoes and protein with chopped parsley if desired. Serve warm.