Kua kling mu – Dry-fried pork and green peppercorns
This recipe for kua kling mu, or dry-fried pork and green peppercorns from John Chantarasak is spicy with bird's eye chillies and fragrant with turmeric. Serve with steamed rice and a selection of raw cooling vegetables.
Ingredients
Curry Paste
- 9 dried bird's eye chillies
- 2 tbsp of lemongrass , finely sliced
- 1/2 tbsp of fresh galangal, chopped
- 2 tbsp of shallots , chopped
- 2 tbsp of garlic , chopped
- 1 1/2 tbsp of fresh turmeric , chopped
- 2/3 tbsp of makrut lime peel , grated
- 1 tsp shrimp paste
- 1/2 tsp black peppercorns
- 1/2 tsp salt
Dry Fried Pork
- 1 tbsp of vegetable oil
- 200g of pork mince
- 1 tbsp of fish sauce
- 1 tsp palm sugar
- 2 tbsp of lemongrass , finely chopped
- 2 tbsp of green peppercorns
- 1 tbsp of bird's eye chillies , left whole
- 2 makrut lime leaves , shredded
- 2 makrut lime leaves , torn
Equipment
- Pestle and mortar
Method
To make the curry paste, begin by soaking the dried bird's eye chillies in water, until soft – around 20 minutes. Drain and squeeze out the excess liquid
Pound the chillies in a stone pestle and mortar with all the other curry paste ingredients, until very smooth. Set aside
- 2 tbsp of lemongrass , chopped
- 1/2 tbsp of fresh galangal, chopped
- 2 tbsp of shallots , chopped
- 2 tbsp of garlic , chopped
- 1 1/2 tbsp of fresh turmeric , chopped
- 1/2 tbsp of makrut lime peel , grated
- 1 tsp shrimp paste
- 1/2 tsp black peppercorns
- 1/2 tsp salt
Add the vegetable oil to a wok and warm over a low heat, then add the minced pork and 2 tablespoons of curry paste. Mash and stir together allowing the curry paste and pork to combine and cook into each other. Once the pork is almost cooked through and the curry paste is no longer raw (around 5 minutes) season with the fish sauce and palm sugar
- 1 tbsp of vegetable oil
- 200g of pork mince
- 1 tbsp of fish sauce
- 1/2 tsp palm sugar
Add the lemongrass, green peppercorns, chillies and the torn lime leaves. Continue to mix and mash the ingredients together for a further minute, so the green peppercorns and chillies bruise, releasing their heat. If the contents of the wok are catching too much, then moisten with water, one tablespoon at a time, ensuring to evaporate the liquid each time so you're left with a dry dish at the end
- 2 tbsp of lemongrass , finely sliced
- 2 tbsp of green peppercorns
- 1 tbsp of bird's eye chillies
- 2 makrut lime leaves , torn
The pork will taste spicy and salty, with a fragrance of lemongrass and turmeric. Transfer to a serving dish and sprinkle with the shredded makrut lime leaves. Serve with steamed rice and a selection of raw cooling vegetables
- 2 makrut lime leaves , finely shredded
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Kua kling mu – Dry-fried pork and green peppercorns
