Name: Stir-Fried Pork with Long Beans
Cook time: 1 hour
Total time: 1 hour 30 minutes (includes chilling time)
Yield: Makes 3 or 4 (maincourse) servings
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; 1 teaspoon minced cilantro root or stem; 1 teaspoon makrut 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 makrut lime leaves (fresh or frozen), ribs discarded and leaves minced; Equipment: a smooth stone mortar and pestle; Accompaniment: white rice

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Stir-Fried Pork with Long BeansRomulo Yanes

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.

Editor’s note:

As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

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