Green beans fried with pancetta

Ingredients:

• 550 g green beans, pre-cleaned of stems
• 110 g pancetta (dry-cured pork belly), diced
• Coarse salt and freshly ground pepper
• 2 cloves garlic, thinly sliced
• 1/4 cup breadcrumbs
• Lemon wedges for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green beans and cook for 4 minutes, until half-cooked.
   
   Drain the water and place the pot you used to cook the beans in another, larger pot filled with cold water. This will allow the beans to stop cooking under their own heat. Drain again, then pat dry with paper towels.
2. Brown the pork belly in a large skillet for 8 minutes, stirring occasionally, until crispy. Transfer to a paper towel with a slotted spoon.
   
   Add the garlic to the remaining rendered fat in the pan and fry for 1 minute until golden brown.
   
   Add the breadcrumbs and cook for another 1 minute, stirring, until the mixture is toasted.
3. Add the green beans to the pan and cook for about 2 minutes, until tender. Add the pancetta and season with salt and pepper. Serve with lemon wedges.