Kua Kling with Pork Belly and Kaffir Lime
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Ingredients
- 450 g pork belly slices
- 3 tbsp thai red curry paste
- 2 lemongrass stalks, finely chopped
- 5 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp toasted rice powder
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 16.9 g
- Carbohydrate
- 9.5 g
- of which sugars
- 4.7 g
- Fat
- 43.7 g
- of which saturates
- 15.4 g
- Fibre
- 1 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the pork belly thinly.
- 2
Fry the thai red curry paste and lemongrass in a little oil in a wok over a high heat for 2 minutes until fragrant.
- 3
Finely shred the kaffir lime leaves and add half to the pan with the pork.
- 4
Stir-fry over a high heat for 6 to 7 minutes, breaking up any clumps, until the pork is dry, well browned and cooked through with no pink remaining.
- 5
Season with the fish sauce and palm sugar and cook for 1 more minute until dry rather than saucy.
- 6
Stir in the toasted rice powder, scatter with the remaining lime leaves and sliced green chillies, and serve with jasmine rice.
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