Stir-Fried Pork with Beans

Name: Stir-Fried Pork with Beans
Cuisine: Thai
Ingredients: 2 tablespoons fish sauce; 2 tablespoons vegetable oil; 1 tablespoon grated palm sugar (jaggery); 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 dried shrimp; finely grated zest of 2 kaffir limes; 5 white peppercorns; 2 cloves garlic, chopped; 6 red shallots, chopped; 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant; 2 coriander (cilantro) roots, scraped and chopped; 2 lemongrass stalks, tough outer leaves removed, chopped; 1 teaspoon chopped galangal; 3 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 1 teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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.

Ingredients

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

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

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