• 350 g (12 oz) pork loin, skin and excess fat removed, very finely sliced
• 150 g (5½ oz) green beans, trimmed and halved
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 tablespoon grated palm sugar (jaggery)

Paste

• 1 teaspoon sea salt
• 3 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped
• 1 teaspoon chopped galangal
• 2 lemongrass stalks, tough outer leaves removed, chopped
• 2 coriander (cilantro) roots, scraped and chopped
• 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant
• 6 red shallots, chopped
• 2 cloves garlic, chopped
• 5 white peppercorns
• finely grated zest of 2 kaffir limes
• 2 tablespoons dried shrimp

Mix the pork with 1 teaspoon of the fish sauce and leave to marinate for 10 minutes.

Pound all the paste ingredients in a mortar with a pestle until you have a fine paste. Or process with a blender, adding a little water if necessary.

Heat a wok until just smoking. Add the oil and, when hot, stir-fry the pork in batches until golden, then remove. Put the paste into the wok and stir-fry over medium heat for about 5 minutes, or until fragrant. Add the palm sugar and let it caramelise slightly, then add the remaining fish sauce. Return the pork to the wok with the beans, then stir-fry for another minute before serving.