Phad Phrik Khing Muu (Red Curry With Pork Belly And Green Beans) - cooking recipe

Ingredients

Paste
12 dried puya chilies or 12 dried New Mexico chiles, stemmed roughly chopped
8 dried Thai red chili peppers or 8 dried arbol chiles, stemmed roughly chopped
2 cups boiling water
1/3 cup small dried shrimp, rinsed drained
2 tablespoons cilantro stems, roughly chopped
1 1/2 teaspoons kosher salt
8 garlic cloves, roughly chopped
6 small asian shallots or 2 medium regular shallots, roughly chopped
6 stalks lemongrass, trimmed thinly sliced
1 piece ginger, peeled thinly sliced (4 inches)
1 piece galangal, peeled thinly sliced (2 inches)
Curry
1/2 lb skin-on pork belly
3 garlic cloves, roughly chopped
1 tablespoon fish sauce (Tiparos brand recommended)
1 1/2 teaspoons pickled green peppercorns, lightly crushed
3/4 teaspoon grated palm sugar
5 fresh kaffir lime leaves or 5 frozen kaffir lime leaves, roughly torn
6 fresh Thai green chili, stemmed halved
1 piece ginger, peeled and grated (3 inches)
2/3 cup cold water
1/2 lb long beans or 1/2 lb regular green beans, trimmed and cut into 2 inch pieces
1 cup packed basil leaves
cooked jasmine rice, for serving

Preparation

Bring pork and 6 cups water to a boil in a 4 qt saucepan over high heat. Cook until pork is tender (45 minutes). Transfer pork to an ice bath. Drain, dry completely, and discard skin. Cut pork into 1 inch pieces about 1/2 inch thick and set aside.
While cooking the pork belly, place chiles in a bowl and cover with 2 cups boiling water. Let sit until soft (15 minutes). Drain chiles, reserving 5 tbsp liquid.
Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, ginger and galangal. Pulse until roughly chopped. Add reserved liquid and puree until smooth. Set 1/2 cup aside and refrigerate remaining paste for future use (up to 2 weeks).
Heat a 12 inch skillet or 13 inch wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered (12 minutes). Add garlic and cook until beginning to brown (1-2 minutes). Stir in the 1/2 cup curry paste.
Cook, stirring, until fragrant (1-2 minutes). Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, ginger and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender (15 minutes). Remove from heat and stir in basil. Serve with jasmine rice on the side.