材料

新鲜三层肉500克
长豆300克
蒜头4瓣
芫荽根2棵
白胡椒1大匙
生姜1头
泰式红咖喱酱2大匙
疯柑叶少许
罗勒叶少许

调味料

泰式红咖喱酱1大匙
糖1大匙
蚝油1小匙

做法

  1. 把猪肉洗净，放进滚水，和蒜头、芫荽根、白胡椒、少许盐一起煮30分钟至猪肉熟软。取出沥干，放置至猪皮完全晾干。
  2. 把猪皮朝下放进热油，炸至金黄酥脆，沥干后切成小块。
  3. 把长豆用滚水煮几分钟，捞出沥干待用。
  4. 加热平底锅，加入少许清油，把蒜头和泰式红咖喱酱一起炒香。
  5. 加入长豆和烧肉翻拌均匀，加入调味料、疯柑叶和罗勒叶一起快速拌匀，盛盘即可。

Stir Fried Long Beans with Roasted pork

Ingredients

500g fresh pork belly
300g long beans
4 cloves garlic
2 stalks cilantro root
1 tbsp white peppercorn
1 thumb of ginger
2 tbsp Thai red curry paste
some kaffir lime leave
some basil leave

Seasoning

1 tbsp Thai red curry paste
1 tbsp sugar
1 tsp oyster sauce

Method

  1. Rinse pork and blanch in boiling water for 30mins with garlic, cilantro root, white peppercorn and a dash of salt, till pork is cooked. Remove and drain, set aside till the skin is dry.
  2. Deep-fry in hot oil with skin facing down till golden brown and crispy. Drain and cut into bite size.
  3. Blanch long beans in boiling water for a few minutes, drain and set aside.
  4. Heat up a pan, add in a small amount of oil, saute garlic and curry paste till fragrant.
  5. Add in long beans and roasted pork, toss well. Add in Seasoning, kaffir lime leave and basil leave. Toss well quickly and transfer to a plate.
食谱提供
旺泰小厨 Wang Thai Kitchen
Blk 92 Toa Payoh Lor 4
6358 2938

示范厨师
邓宝龙
老板兼主厨 Chef Owner

TEXT 若昕 PHOTOS Kin@Say Cheese Studios