Stir-Fried Pork with Long Beans |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 3 |
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If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month. Ingredients:
1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded |
3 (2- to 3-inch) dried hot thai chiles, including seeds |
3 tablespoons minced shallot |
2 tablespoons minced garlic |
2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp (see cooks' note, below) |
1 teaspoon minced cilantro root or stem |
1 teaspoon minced kaffir lime zest or regular lime zest |
1 teaspoon minced peeled galangal (fresh or thawed frozen) |
1 teaspoon kosher salt |
5 black peppercorns |
1 teaspoon thai shrimp paste |
1/2 pound long beans or green beans, cut into 1-inch pieces |
3/4 pound boneless pork shoulder |
3 tablespoons peanut or vegetable oil |
1 tablespoon asian fish sauce |
1 tablespoon packed grated palm sugar or light brown sugar |
3 medium kaffir lime leaves (fresh or thawed frozen; 2 sections each), ribs discarded and leaves minced |
Directions:
1. Make paste: 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.
2. Cook beans and pork: Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.
3. Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
4. Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.
5. Cooks' notes: &149; If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. &149; Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
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