Pork Khua Kling

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 457
• Protein: 24 g
• Carbs: 11 g
• Fat: 33 g

Ingredients

• 500 g Ground pork ( fresh )
• 2 piece lemongrass ( bulbs finely minced )
• 20 g galangal ( peeled and minced )
• 10 g turmeric ( fresh minced or powder )
• 4 piece Garlic ( cloves peeled )
• 2 piece Shallot ( minced )
• 6 piece Thai chili ( whole )
• 1 tbsp shrimp paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 5 piece kaffir lime leaves ( midrib removed )
• 2 tbsp Peanut oil

Instructions

1. Spice paste

   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. Sautéing

   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. Searing the pork

   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. Drying out

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.