Deep Fried Pork Belly with Curry Paste is made from pork, spices and herbs, but long beans can be added to taste. Mature ginger root is added when the original style is preferred. The cooking technique is deep-frying until it becomes dried out. The dish can be stored for many days and can easily be packed in a small container, making it traveller friendly.
Nutrition
The dish contains protein from pork and vitamins from long beans. The herbs relieve flatulence.Ingredient
200 grams sliced pork belly, cut into bite-size pieces
2 tbsp. gaeng kua curry paste
1 cup long beans, cut into one-inch long pieces
3 tbsp. oil
1 tbsp. palm sugar
2 tsp. fish sauce
1 tbsp. sliced kaffir lime leave
1 each sliced red chee fah chili
How-to
1. Boil the long bean until cooked through. Soak them in the cool water and drain the water away.2. Heat the oil, add the gaeng kua curry paste and stir until it becomes aromatic.
3. Add the pork and stir-fry until cooked through. Season with the palm sugar and fish sauce. Add the long beans and half of the sliced kaffir lime leaves. Stir until well combined.
4. Serve on plate. Garnish with sliced red chee fah chili and the remaining sliced kaffir lime leaves.
Tips
To keep fresh green color of the long beans, add a small amount of salt and oil into the boiling water before blanching.
