Khua Kling Moo

Ingredients

• 500 g coarsely minced pork shoulder
• 15 dried bird's eye chillies
• 5 fresh red bird's eye chillies
• 40 g fresh turmeric, peeled
• 2 stalks lemongrass
• 20 g galangal
• 10 garlic cloves
• 5 shallots
• 1 tsp black peppercorns
• 1 tbsp shrimp paste
• 1 tsp salt
• Zest of 1 kaffir lime, or 1 tsp finely grated lime zest
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 8 kaffir lime leaves, finely shredded
• 2 tbsp fresh green peppercorns on the stem, optional
• Plain rice, cucumber, cabbage and long beans, to serve

Before you cook

• Soak the dried chillies in warm water for 15 minutes, then drain and chop them.
• Slice the lemongrass, galangal and turmeric thinly so they break down more easily in the mortar.
• Pound the black peppercorns with the salt first, then add the dried and fresh chillies, lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and shrimp paste and pound to a fine wet paste.
• Shred the kaffir lime leaves into threads as fine as hair.

Steps

1. Heat the oil in a wok over medium heat.
2. Add the curry paste and fry for 4 minutes, stirring without stopping, until the turmeric turns from raw yellow to a deeper ochre.
3. Add the minced pork and break it apart against the side of the wok.
4. Turn the heat up and stir-fry the pork for 6 minutes, keeping it moving so it fries rather than stews.
5. Season with the fish sauce and palm sugar.
6. Keep frying for another 8 to 10 minutes, until every drop of liquid has gone and the pork is dry, crumbly and thickly coated.
7. Listen for the sound in the wok to change from a wet bubble to a dry sizzle, which is the point to stop.
8. Add the green peppercorns, if you are using them, and toss them through for 30 seconds.
9. Take the wok off the heat and stir in the shredded kaffir lime leaf.
10. Serve small portions with plenty of plain rice, raw cucumber, cabbage and long beans to cool your mouth between bites.