The Thais share their love of pork with the Chinese who, like the Thais, regard it as their ‘red meat’. Pork, having at once distinctive and delicate flavours, requires some thoughtful seasonings and appropriate accompaniments to bring out the best of its gustatory virtues, as in this recipe.
Understandably popular, this dish appears almost as often as pork does on many menus at home and in restaurants.
Cut the pork into thin slices
Soak the dried shrimps in warm water for 20 minutes, drain thoroughly and coarsely chop.
Trim the runner beans and, if they are long, slice them. Otherwise leave them whole. If using French beans instead, trim them but leave whole.
Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork slices and pepper and stir-fry for 2 minutes. Remove the pork with a slotted spoon and drain in a stainless-steel colander set inside a bowl. Add the beans and dried shrimp to the wok and stir-fry for 1 minute. Then add the water,
© 2001 Ken Hom. All rights reserved.