Southern style stir fried pork
Quite spicy but don’t let the chillies in the paste scare you off. The amount of paste created is more than is required for this one serve (approximately 5 serves) and if you are concerned about being too spicy you can use less paste.
| Paste | |
| 1/2 Tab | Black pepper corns |
| 1 Tsp | Kaffir lime leaves, finely chopped |
| 10 | Bird’s eye chillies (green), finely chopped |
| 12 | Bird’s eye chillies (red), finely chopped |
| 15g | Garlic, finely chopped |
| 2 Tab | Red onion, finely chopped |
| 2 | Lemon grass stalks (white only), finely chopped |
| 10g | Fresh tamarind, finely chopped |
| 7g | Galangal ginger, finely chopped |
| 1/2 Tsp | Chilli powder |
| 1/2 Tab | Shrimp paste |
| Pork | |
| 90g | Minced pork |
| 1/2 | bottom 1/2 lemon grass, outside leaf removed, finely chopped |
| 4 | Kaffir lime leaves, finely chopped |
| 1 1/2 Tab | Paste (above) |
| 1/2 Tab | Fresh pepper corns |
| 1/2 Tab | Fish sauce |
| 1/2 Tab | White sugar |
| 1 Cup | Chicken stock, 1/2 for recipe and 1/2 for prevention of burning paste |
- To make the paste put the black pepper corns in the Mortar and pound to a fine powder
- Add lemongrass, tamarind and ginger. Pound until well combined and approaching a paste
- Add chillies and pound until a paste
- Add remaining paste ingredients and pound until a paste is formed with no large pieces of chilli or lemongrass. Put to one side
- On a medium heat put paste in a wok (no oil!!)
- Cook for around 5 minutes, if the paste starts to stick or dry out add a little stock
- Add 1/2 cup of stock and pork. Keep mix moving
- Turn to a low heat, add lemongrass, 3/4 of kaffir lime leaves and cook for approximately 3 minutes (once sauce starts to thicken)
- Add fish sauce and white sugar. Taste and adjust
- Add fresh pepper corns mix, dress with kaffir lime leaves and serve.