Phat phrik khing, pork stir-fried with red curry and green beans

Ingredients

• 1 kg of pork (such as pork loin or lean cuts)
• 1 cup of water
• 1 teaspoon of salt
• 6 tablespoons of red curry paste
• 2 tablespoons of finely chopped ginger
• 1 cup of green beans, cut
• 1 red chili pepper
• 1 tablespoon of palm sugar
• 2 tablespoons of fish sauce
• 2 tablespoons of dried fish powder
• 1 tablespoon of finely chopped combava leaves
• 2 salted eggs
• A little bit of oil

Place the pork chops in a frying pan over high heat and cover them with water. Add the salt.

Bring to a boil, then reduce the heat and simmer until the water evaporates and the fat melts, stirring occasionally to prevent sticking.

Let the pork brown in its own fat, then remove it and strain the fat.

Blanch the beans in salted water with a little oil, to help them retain their color.

Grate the ginger and mix it with the curry paste.

In a frying pan over low heat, brown the breadcrumbs in a little lard until they are fragrant.

Add the pork, beans, and red chili pepper, and mix well.

Season with fish sauce, palm sugar, and dried fish, then mix well.

Add the finely chopped combava leaves and salted eggs, mix well, and serve.