Pork belly 300g.
BE red curry paste 70g.
VG oil 2 Tbsp.
Green peppercorns 20g.
Red chilies 2pcs.
Kaffir lime leaves 10g.
Chicken stock / water 150ml.
Green yard-long beans 200g.
Dried shrimp 20g.
Kaffir lime leaves 2 pce.
Fish sauce 1 1/2 tbps.
Palm sugar 50g.
Cooking Steps
Preparation :
1. In a wok on a medium heat: add vegetable oil, Blue ELephant red curry paste and dried shrimps. Stir fry until aroma develops.
2. Add in the cut long beans and stir fry for a minute.
3. Stir in the cooked pork belly followed by green peppercorns.
3. Season the dish with fish sauce and palm sugar, and sprinkle with sliced kaffir lime leaves and red chili before turning off the heat.
4. Place into a serving dish and serve with steamed Thai jasmine rice.
Tip: For a crispier pork belly : Blanch the pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove from the water and place it skin side up on a tray. Pierce the pork belly skin all over with a fork. Pat dry with paper towels. Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides until golden brown.
Chef S Tip
For a crispier pork belly : Blanch the pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove from the water and place it skin side up on a tray. Pierce the pork belly skin all over with a fork. Pat dry with paper towels. Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides until golden brown.
