(savory stir-fried pork with yard-long beans)
Ingredients for the chili paste:
3 dried small chinese chilies (or 3 tsp. Thai red chili paste)
2 garlic bulbs (that's Bulbs, not cloves: the whole shebang)
1 tsp. galangal
1 Tbsp. chopped lemon grass
5 pepper corns (or equiv. amount of freshly ground pepper)
1 tsp. chopped coriander root (I substitute coriander seed)
1 tsp. grated kaffir lime rind (you can use a regular lime rind)
4 kaffir lime leaves, chopped
1 tsp salt
1 tsp. shrimp paste (this ingredient is ESSENTIAL for the recipe)
2 tbsp. ground dried shrimp
1 lb. lean pork (You can substitute boneless chicken and crumble bacon over the dish before serving)
1/2 lb. yard-long beans (or substitute green beans if you must)
2 Tbsp. cooking oil
1 Tbsp palm sugar (you can use brown sugar or even white sugar)
2 Tbsp. fish sauce (available at all asian markets)
-- place the chili paste ingredients in a mortar and pound until thoroughly ground and mixed (I use a food processor).
-- wash the pork, cut into long, thin slices, and marinate in 1 Tbsp. fish sauce.
-- wash the beans, cut into 1 inch lengths, boil until just cooked, and drain.
-- heat the oil in a wok (or large skillet), fry the pork until done, then remove the pork from the pan and set aside.
-- put the chili paste in the wok and fry until fragrant (a euphemism, really!), then add the pork, sugar, fish sauce, and beans. Stir-fry until thoroughly mixed and uniformly hot. Serve.
The lime-shrimp flavor is what makes this dish interesting and "savory".