Stir-Fried Pork with Long Beans

Stir-Fried Pork with Long Beans
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons shallot
  • 1 smooth stone mortar and pestle
  • 3 2- to 3-inch dried hot Thai chiles
  • 1 fresh lemongrass
  • 2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp
  • 2 tablespoons garlic
  • 1 teaspoon Kaffir lime zest or regular lime zest
  • + 12 more ingredients
    • 1 tablespoon Asian fish sauce
    • 1 teaspoon cilantro root or stem
    • white rice
    • 3 tablespoons peanut or vegetable oil
    • 1 tablespoon palm sugar or light brown sugar
    • 5 black peppercorns
    • 1 teaspoon kosher salt
    • ½ pound long beans or green beans
    • 1 teaspoon galangal (fresh or frozen)
    • ¾ pound boneless pork shoulder
    • 1 teaspoon Thai shrimp paste
    • 3 medium Kaffir lime leaves (fresh or frozen)

Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes. Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 qua...

View full recipe at Epicurious

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