|
|
Sweet Pork Ribs With Snake Beans Recipe
|
Category : meat |
Style : stir-fry | Serve : 4 - 6 |
|
This is
a rich and pungent dish. If snake beans are hard to come by, you can substitute
fine green or runner beans.
|
Ingredients |
| 650 g |
Pork spare ribs or belly of pork |
| 150 g |
Snake beans, cut into 5 cm lengths |
| 120 ml |
Water |
| 2 pieces |
Kaffir lime leaves, finely sliced |
| 2 pieces |
Red chilies, seeded and finely sliced, to garnish |
| 2 tbsp |
Vegetable oil |
| 1 tbsp |
Palm sugar |
| 1 tbsp |
Fish sauce |
| The Chili Paste |
|
| 3 pieces |
Red chilies, dried, seeded and soaked in warm water |
| 4 stalks |
Shallots, chopped |
| 4 cloves |
Garlic, chopped |
| 1 stalk |
Lemongrass, chopped |
| 6 pieces |
Black peppercorns |
| 2 tbsp |
Dried shrimp, rinsed |
| 1 tsp |
Shrimp paste |
| 1 tsp |
Chopped galangal |
Method :
-
Put all the ingredients for the chili paste in a
mortar and grind together with a pestle until a thick paste is formed.
-
Chop or slice the spare ribs into approx. 4 cm
lengths.
-
Heat oil in a wok and add the pork ribs pieces
and shallow-fry for approx. 4 minutes or until the pork in lightly browned.
-
Stir in the chili paste and continue to cook for
another 4 - 5 minutes, stirring constantly to avoid the paste from sticking to the wok.
-
Add water, cover and allow sot simmer for
approx. 7 - 10 minutes or until the spare ribs are tender, then season with palm sugar and
fish sauce.
-
Add in the snake beans and kaffir lime leaves
and fry until the beans are cooked. You may add in a little water it gets too dry.
-
Served garnish with sliced red chilies.
|
|
|
| VISIT OUR
WEBLOG