Stir-Fried Pork with Long Beans
A flavorful Thai stir-fry dish combining tender pork shoulder with crisp long beans, aromatic lemongrass, and traditional Thai seasonings. This fragrant dish features a homemade spice paste with chilies, shallots, and galangal.
Ingredients
- •1 stalk fresh lemongrass
- •3 piece dried hot Thai chiles
- •3 tablespoons minced shallot
- •2 tablespoons minced garlic
- •2 tablespoons shrimp powder
- •1 teaspoon minced Kaffir lime zest
- •1 teaspoon minced peeled galangal
- •1 teaspoon kosher salt
- •5 piece black peppercorns
- •1 teaspoon Thai shrimp paste
- •½ pound long beans
- •¾ pound boneless pork shoulder
- •3 tablespoons peanut oil
- •1 tablespoon Asian fish sauce
- •1 tablespoon palm sugar
- •3 piece Kaffir lime leaves
- •1 piece mortar and pestle
- •1 serving white rice
Cooking Instructions
- 1.
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.
8 min
- 2.
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 min
- 3.
Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
5 min
- 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.
4 min