Pork Khua Kling
Ingredients
- 500 gGround pork (fresh)
- 2 pclemongrass (bulbs finely minced)
- 20 ggalangal (peeled and minced)
- 10 gturmeric (fresh minced or powder)
- 4 pcGarlic (cloves peeled)
- 2 pcShallot (minced)
- 6 pcThai chili (whole)
- 1 tbspshrimp paste
- 1 tbspfish sauce
- 1 tsppalm sugar
- 5 pckaffir lime leaves (midrib removed)
- 2 tbspPeanut oil
Method
Minced meat seared until perfectly dry and crumbly, infused with a vibrant spice paste. The heady scent of lemongrass and kaffir lime dominates this powerful, sauceless dish.
- 1
Finely mince lemongrass, galangal, garlic, shallots, and Thai chilies. Pound vigorously in a mortar with turmeric and shrimp paste until a thick, moist paste forms.
- 2
Heat oil in a wok or large skillet. Sauté the spice paste over medium heat. When the aroma becomes pungent and the paste starts to stick slightly, it is ready.
- 3
Add the minced pork. Increase heat and break up the meat with a spatula to prevent clumping. The meat should brown and fully absorb the yellow color of the turmeric.
- 4
Pour in fish sauce and palm sugar. Continue cooking while stirring constantly until all moisture evaporates. The meat should be dry and roll freely in the wok.
- 5
Slice kaffir lime leaves into very fine filaments. Toss them into the wok, stir two or three times to release the essential oils, and turn off the heat immediately.
Frequently asked questions
How do you get this dish right?
- The secret is drying it out: the meat should no longer simmer in juice but lightly toast.
- If you don't have a mortar, use a small blender but don't turn it into a liquid purée.
- Serve with plain jasmine rice and fresh cucumber slices to cool down the chili heat.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
