Khua kling-inspired chilli with flageolet beans
Ingredients
Metric
Imperial
For the chilli
- 250g of dried flageolet beans
- 500g of pork mince
- 1 tbsp of coconut oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 red chilli, finely sliced
- 2 lemongrass stalks, finely chopped
- 4 makrut lime leaves, finely shredded
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tsp palm sugar
- 1 juice of 1 lime
For the cucumber and chilli relish
- 1/2 cucumber, finely diced
- 1 red chilli, finely chopped
- 1 tbsp of rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
For the garnish
- 1 lime, cut into wedges
- 1 bunch of fresh parsley, leaves picked
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried flageolet beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
To make the relish, mix the cucumber, chilli, vinegar, sugar and salt. Let sit for 10 minutes while you cook the pork
- 1/2 cucumber, finely diced
- 1 red chilli, finely chopped
- 1 tbsp of rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
Heat the coconut oil in a wok and fry the pork until crispy and browned
- 1 tbsp of coconut oil
- 500g of pork mince
Add in the shallots, garlic, chilli, lemongrass and lime leaves and cook for 2 minutes
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 red chilli, finely sliced
- 2 lemongrass stalks, finely chopped
- 4 makrut lime leaves, finely shredded
Mix in the beans, fish sauce, soy sauce and palm sugar and cook for about 5 minutes more
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tsp palm sugar
Spoon the pork and beans onto plates and top with cucumber chilli relish, fresh parsley and lime
- 1 lime, cut into wedges
- 1 bunch of fresh parsley, leaves picked
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