Thai Pork Belly with Green Beans

Phat Phrik Khing Muu
(Red Curry with Pork Belly and Green Beans)

 Recipe only

This Thai curry is a 'dry' curry. It's caramelized in pork fat rather than coconut cream, so remember to use pork belly for its fat content. It has a citrus lemon, gingery, briny shrimp flavor as its main character. When cooking the paste make sure you do not burn the first stage of the cooking as the end result will be dreadful. Boiling and then browning is a must step in this recipe, it is the pork an excellent texture. Crispy on the outside and soft and tender in the middle.


INGREDIENTS

For the paste:

18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first)
1/3 cup small dried shrimp, rinsed and drained
2 tablespoons, chopped coriander root
1 1/2 teaspoons of sea salt
8 garlic cloves, roughly chopped
6 small Asia shallots (Asian shallots are red in color), roughly chopped
6 lemongrass stalks, trimmed and white part only, bruised and finely sliced
1/4 inch piece of krachai, peeled and thinly sliced
1/2 inch piece galangal, peeled and thinly sliced

For the curry:

350 grams, skin on pork belly
3 garlic cloves, roughly chopped
1 tablespoon, fish sauce
1 1/2 teaspoons green peppercorns
1 teaspoon grated palm sugar
5 fresh kaffir lime leaves, torn
6 fresh green Thai chilies, halved and stems removed
1/3 inch piece krachai, peeled and grated
250 grams, green beans, trimmed
1 cup of fresh Thai basil
Jasmine rice to serve

METHOD

1. Make the paste; Place the chilies in hot water for 20 minutes to soften up, then drain and dry. Reserve about 5 tablespoons of the chili water. Place the chilies in a small food processor with the dried shrimp, coriander root, salt, garlic, Asian shallots, lemongrass, krachai, and galangal; pulse until roughly chopped, add the chili water, and puree until smooth. Set 1/2 cup aside; you can keep it for another dish in the fridge or freeze for future use.

2. Make the curry; Bring the pork belly and 6 cups of water to the boil in a pot over high heat. Cook until pork is tender, about 45 minutes. Transfer the pork to an ice bath. Drain, dry completely, and discard skin; cut into 2 inch chunks and set aside.

3. Heat a pan over medium-high heat and add the pork pieces. Cook, turning as needed, until brown, about 3-5 minutes. Stir in the 1/2 cup of curry paste; cook, stirring, until fragrant, 1-2 minutes. Add fish sauce, green peppercorns, palm sugar, kaffir lime leaves, chilies, krachai, and 1/2 cup of water; bring to the boil. Add beans; cook, stirring occasionally, until tender, about 15 minutes. Remove from heat; stir in basil; Serve with jasmine rice.

Location: South East Asia

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