Steam green beans until just done, maintaining bright green color, then drain and keep warm.

Cook salt pork or bacon in a small pan over medium-high heat until crisp and reserve the fat. If using vegetarian bacon, add a bit of oil to the pan for frying.

Reduce heat, add minced celery stalks and cook for about 2 minutes. Add minced garlic and cook another minute.

Stir in vinegar, Dijon mustard, sugar, and Tabasco sauce. Heat through.

Remove from heat, stir in celery leaves.

Toss the sauce with the steamed green beans to coat.

Season with salt and pepper and adjust seasonings if necessary.