Cherry & Dennis Helper Habitat
Thai Khua Kling Minced Pork
泰南乾炒香辣豬肉碎 Khua Kling
Recipe overview
Southern curry paste is dry-fried with minced pork until all moisture is driven off, then sharpened with finely sliced lemongrass and makrut lime leaves.
01
Ingredients
Main ingredients
- 500 g minced pork
- 6 leaves makrut lime leaves
- 2 stalks lemongrass
Main seasoning
- 3 tbsp southern Thai curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
02
Tools
- cutting board
- knife
- chopsticks
- wok
- spatula
- serving plate
03
Steps
Step 1
Remove makrut-lime midribs, roll leaves and shred very finely
Remove makrut-lime midribs, roll leaves and shred very finely.
Step 2
Use only tender pale lemongrass and slice into paper-thin rings
Use only tender pale lemongrass and slice into paper-thin rings.
Step 3
Loosen minced pork with chopsticks and break up large clumps
Loosen minced pork with chopsticks and break up large clumps.
Step 4
Dry-fry southern curry paste over medium heat until intensely fragrant
Dry-fry southern curry paste over medium heat until intensely fragrant.
Step 5
Add pork and immediately break it up while coating with curry paste
Add pork and immediately break it up while coating with curry paste.
Step 6
Stir constantly over medium-high heat as meat juices evaporate
Stir constantly over medium-high heat as meat juices evaporate.
Step 7
Add fish sauce and sugar; fry until seasoning clings to the mince
Add fish sauce and sugar; fry until seasoning clings to the mince.
Step 8
Add lemongrass rings and fry until their raw grassy edge fades
Add lemongrass rings and fry until their raw grassy edge fades.
Step 9
Add most lime-leaf shreds and toss quickly
Add most lime-leaf shreds and toss quickly.
Step 10
Continue dry-frying until the wok is dry and mince grains separate
Continue dry-frying until the wok is dry and mince grains separate.
Step 11
Confirm pork is fully cooked and make only small seasoning adjustments
Confirm pork is fully cooked and make only small seasoning adjustments.
Step 12
Plate and scatter remaining lime leaf; serve at peak aroma
Plate and scatter remaining lime leaf; serve at peak aroma.
Common mistakes
- Failing to break pork immediately creates lumps; serving it wet loses Khua Kling’s defining dry aroma.
Tips
Slice lemongrass paper-thin so it becomes pleasant to eat during the brief dry-fry.
