Thai pork and lime stir fry recipe

• 300 g (10.6oz) pork neck fillet (or tenderloin)
• 2 cloves garlic, grated
• 1 tsp galangal, grated (or ginger)
• 2 birds eye chilli, finely chopped
• 1 lemongrass, white part finely chopped
• 1 tbsp unrefined Molasses Sugar
• 2 tbsp fish sauce
• 1 tsp shrimp paste
• 3 tbsp coriander stalk, finely chopped
• 1 handful fresh mint leaves
• 1 handful fresh Thai basil (or Basil)
• 3 limes, juiced and 1 lime segments
• 70 g (2.5oz) snake beans, 1inch pieces (or green beans)
• 5 spring onions, 2 inch pieces

1. Using a heavy knife, chop the pork into small pieces, then chop vigorously and quite heavily until you turn the pork into a mince.
2. This is a Thai technique to turn good quality meat into mince.
3. In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
4. In a wok on a high heat, fry together this paste with some vegetable oil and then add the mince and cook through for about 3-4 minutes.
5. Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute.
6. Add the green beans, spring onions and cook for another 2-3 minutes.
7. Take off the heat and toss through the fresh mint and basil leaves.
8. Serve with Thai sticky rice.

pork neck fillet, garlic, galangal, chilli, molasses sugar, fish sauce, shrimp, coriander stalk, handful fresh mint, handful, lime, snake beans, spring onions

Taken from www.lovefood.com/guide/recipes/16920/thai-pork-and-lime-stir-fry-recipe (may not work)