Savory Pork Ribs With Snake Beans

Ingredients

Pork spareribs or belly of pork 1.5 LBS

Vegetable oil 1tbsp

Water 1/2C

Palm sugar 1 tablespoon

Fish sauce 1 tablespoon

Snake beans 2"or snow peas 5OZ

Keffir lime leaves 2 (finally sliced)

Red chilies finally sliced (garnish)

☀️ chili paste

Three dried red chilies seeded and soaked (hot-water 1 hrs)

shallots 4 (chopped)

Garlic cloves 4 (chopped)

Galangal 1 tsp

Lemongrass 1 stalk (chopped)

Black peppercorn 6

Shrimp paste 1tsp

Dried shrimp 2tbsp (rinsed)

Directions

1. Put all the ingredients for the chilli paste in a mortar and grind together with a pestle until it forms a thick paste.
2. Slice and chop the spare ribs (or belly pork) into 4 cm (1 1/2 in) lengths.
3. Heat the oil in a wok or frying pan. Add the pork and fry for about 5 minutes, until lightly browned
4. Stir in the chilli paste and continue to cook for another 5 minutes, stirring constantly to stop the paste from sticking to the pan.
5. Add the water, cover and simmer for 7 - 10 minutes or until the spare ribs are tender. Season with palm sugar and fish sauce.
6. Mix in the snake beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.

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