Stir-Fried Pork with Beans

Preparation info
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By Neil Perry

Published 2008

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This is what I would call a dry curry. Try it — it’s simple and delicious. The shrimp paste is important here to add deep flavour and give that real curry taste. If you make this dish once, you’ll make it often. Feel free to change the ingredients in the paste, just as long as you remember to taste for balance.


  • 350 g (12 oz) pork loin, skin and excess fat removed, very finely sliced
  • 150 g (


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