Stir-Fried Pork with Long Beans

Ingredients for Stir-Fried Pork with Long Beans

• 1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded

• 3 (2- to 3-inch) dried hot Thai chillies, including seeds

• 3 colheres de sopa de chalota picada

• 2 tablespoons minced garlic

• 2 tablespoons prawns powder or 1 1/2 tablespoons dried peeled prawns 1 teaspoon minced coriander 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 prawns paste

• 230g long beans or green beans, cut into 1-inch pieces

• 350g boneless pork shoulder

• 45ml 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

• Equipment: a smooth stone mortar and pestle

• Accompaniment: white rice

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 chilli seeds should be crushed), 6 to 8 minutes.

Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 1.9L water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.

Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).

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.

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