Pork: Prik Khing
July 16, 2013
Pork Prik Khing
I can't get enough of Prik Khing curry lately. First was the shrimp prik khing, and the next day I moved into pork.
There wasn't much exceptional about the preparation of this dish when compared to the shrimp dish, other than the fact that I used regular green beans (instead of Chinese long bean), and pork instead of shrimp.
But rather than buying bland, dry, boring pork chops, I picked up country style ribs.
There's a lot of confusion on this cut, with some people claiming they are sliced out of the shoulder. But that's not the case. These are cut from the loin, toward the butt end. The package will likely say "loin," specifying that they're not coming from the shoulder.
I sliced the pork ribs into thin strips (after putting them in the freezer to firm up), and then figured I'd add a little cornstarch and fish sauce for a quick marinade. I'm not sure if Thai cooking ever involves his step, but I figured it couldn't hurt.
The pork was cooked first in some oil, as I was hoping to get a little texture on the slices, and then the rest of the 3 minute process kicked off:
- Saute 3T of prik khing curry paste in some peanut oil, and don't let it burn.
- Add the green beans and mix for a minute or so, until just shy tender.
- Add some water so the dish doesn't dry out, and, to make a bit of a sauce.
- Once the beans are almost done, add the pre-cooked pork and kaffir lime leaf and mix for a few seconds.
- Add a few teaspoons or more of fish sauce to taste and red bell pepper and mix for a few seconds.
- Serve.
Next week is tofu prik khing, and you can hardly contain your excitement.