Jungle Curry Pork

Ingredients

• 4 pieces Thai red chilies (or 2 tablespoons red chili flakes)
• 2 medium shallots, peeled
• 4 pieces garlic cloves, peeled
• 1 inch piece fresh ginger, peeled
• ½ inch piece fresh turmeric root, peeled (or 1 teaspoon ground turmeric)
• 1 stalk lemongrass, white part only, trimmed
• 2 tablespoons Thai fish sauce
• 1 tablespoon lime juice
• 1.5 pounds pork shoulder, boneless
• 2 tablespoons neutral oil (vegetable or canola)
• 1 cup low-sodium chicken or vegetable stock
• ½ pound Thai long beans (or green beans), trimmed
• 2 pieces Thai bird's eye chilies (fresh, optional)
• ¼ cup fresh Thai basil or cilantro
• ½ piece lime

Instructions

1. 1

   If using fresh Thai red chilies, slice them in half lengthwise and remove seeds for less heat, or keep seeds for maximum fire. Roughly chop the chilies and place them in a food processor with 2 medium peeled shallots (roughly chopped), 4 peeled garlic cloves, a 1-inch piece of fresh peeled ginger, 0.5-inch piece of fresh peeled turmeric root (or 1 teaspoon ground turmeric as a substitute), 1 lemongrass stalk trimmed to just the white part and cut into 1-inch pieces. Add 2 tablespoons Thai fish sauce and 1 tablespoon lime juice.

2. 2

   Pulse the mixture 8–10 times until it breaks down, then blend continuously for 30–45 seconds until you have a coarse, fragrant paste. Scrape down the sides with a spatula halfway through. The paste should look like wet sand with small flecks of ingredients still visible — not a smooth butter. If it seems too dry, add 1 tablespoon water and blend again.

3. 3

   Cut 1.5 pounds boneless pork shoulder into 0.75-inch cubes — keep them uniform so they cook at the same rate. Set a 14-inch wok or large heavy-bottomed pot over medium-high heat and add 2 tablespoons neutral oil. Once the oil shimmers and moves freely across the bottom (about 1 minute), the pan is ready.

4. 4

   Working in two batches to avoid crowding, place the pork cubes directly on the hot surface. Do not stir for 2–3 minutes — you want a deep golden crust on each piece before flipping. Flip each piece and brown the second side for another 2 minutes until the exterior is caramelized. Remove the browned pork to a clean plate and repeat with the remaining batch.

5. 5

   Pour all the curry paste into the empty wok and stir it constantly over medium-high heat. You should hear it sizzle and smell the aroma deepen and sweeten, about 2–3 minutes. This blooms the spices and removes any raw garlic bite. The paste will darken slightly and smell intoxicating.

6. 6

   Return the browned pork to the wok along with any accumulated juices. Stir everything to coat the pork evenly in the paste, about 1 minute. Pour in 1 cup chicken or vegetable stock and bring the liquid to a gentle simmer — you should see small bubbles breaking the surface.

7. 7

   Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally. The sauce will thicken slightly and the pork will cook through. After 8 minutes, test a piece of pork — it should break easily when forked and show no pink inside. The sauce should reduce by about one-third.

8. 8

   While the curry simmers, trim 0.5 pound Thai long beans (or regular green beans) and cut them into 2-inch pieces on a slight bias. If using fresh Thai bird's eye chilies (2 pieces), slice them into thin rings, removing seeds if you prefer less heat.

9. 9

   After the pork has simmered 10–12 minutes, add the long beans and fresh chilies to the pot. Stir well and simmer for another 3–4 minutes until the beans are tender-crisp and bright green — they should yield slightly when pierced with a fork but still have a little resistance in the center.

10. 10

    Remove from heat and stir in 0.25 cup fresh Thai basil leaves (or cilantro) — the heat will gently wilt them, releasing their oils. Squeeze the juice from 0.5 lime directly into the pot and taste. If you want more brightness, squeeze in a bit more lime juice. If you need more salt, add a pinch at a time and stir until dissolved.

11. 11

    Ladle the curry into shallow bowls, making sure each serving has plenty of pork, beans, and sauce. The curry should still have a loose, brothlike consistency — not thick like a paste. Serve immediately alongside jasmine rice or rice noodles, which will soak up the aromatic broth beautifully.

Tools you’ll need

• food processor
• 14-inch wok or large heavy-bottomed pot
• silicone spatula
• wooden spoon or wok turner
• chef's knife
• cutting board
• fork
• ladle

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