Pork in Hot Shrimp Paste

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Pork in Hot Shrimp Paste

300 grams streaky pork with skin, thinly sliced
2 dried red chillies, seeded and soaked in water
1 tablespoon sliced lemongrass
1 tablespoon sliced garlic
2 tablespoons sliced shallots
1 tablespoon sliced kra-chai* (optional)
1 tablespoon shrimp paste
2 tablespoons cooking oil
2 teaspoons fish sauce
1 tablespoon palm sugar
1 tablespoon green and red small chillies, pounded
2-3 bergamot leaves, torn up

Put dried red chillies, lemongrass, garlic and shallots, Krachai, shrimp paste, cooking oil, in a working bowl of electric blender and blend well. Pour the mixture into a 2-quart shallow container, cover loosely and cook at High (600-700 Watts) for 2 minutes. Stir in pork, fish sauce, palm sugar, bergamot leaves and small chillies, covered and cook at Defrost. (200 Watts) for 10 minutes to produce soft meat. Serve with cooked rice. (for 3-4 servings) Note : Kra-chai (Kaempferia panderata) has no English common name. The tubers of this ginger look like a bunch of yellow brown fingers. Kra-chai is always added to fish curries and peeled and served as a raw vegetables.

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