Craving a vibrant, flavour-packed condiment to elevate your next meal? Look no further than this delicious minced pork chili paste recipe! This easy-to-make paste is bursting with aromatic spices and the satisfying savory richness of minced pork, creating a versatile sauce perfect for noodles, stir-fries, dumplings, or even as a bold addition to your morning eggs. Forget store-bought pastes packed with preservatives – this homemade version allows you to control the ingredients and spice level, ensuring a flavour profile tailored to your preferences.
From the initial sizzling of garlic and ginger to the final simmering of the pork and chilies, every step in this recipe is designed to unlock incredible depth of flavor. Ready to transform your culinary creations with this intensely flavorful paste? Let's dive into the simple, step-by-step process outlined below.
Tools Needed
- Stove
- Pan
- Mortar and pestle (or blender)
- Jar
Ingredients
- Minced pork (ground pork)
- Red chili peppers
- Dried red chili peppers: small amount
- Garlic
- Shallots
- Lemongrass
- Coriander root
- Tamarind juice
- Fish sauce
- Shrimp paste
- Palm sugar
- Cooking oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Chili Base
- Roast dried red chili peppers until yellow, crispy, and fragrant.
- Prepare lemongrass by cutting into thin slices. Remove old or damaged parts.
- Wash and finely chop the coriander root.
- Blend roasted chilies, garlic, shallots, and coriander root using a blender or mortar and pestle.
Step 2. Sauté Aromatics and Seasonings
- Heat oil in a pan. Add the blended garlic, shallots, and coriander mixture, stir-fry until fragrant.
- Add shrimp paste and stir-fry until fragrant.
- Add the blended chili mixture. Adjust the amount according to your spice preference.
Step 3. Cook the Minced Pork and Simmer
- Add minced pork. Stir-fry and break up any clumps. Add a little water if needed.
- Stir-fry until the pork is about 50-60% cooked. Then add tamarind juice, fish sauce, and palm sugar. Adjust seasoning to taste.
Step 4. Finish and Store
- Continue stir-frying until the chili paste is at your desired consistency (dry or juicy).
- Turn off the heat and let it cool. Store in a jar in the refrigerator.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- For a colorful and less spicy chili paste, use more red chili peppers and less dried chili.
- Roasting your own chilies enhances aroma and flavor.
- Adjust the amount of garlic, shallots, and coriander to your liking.
- Don't add too much oil, as the pork will render its own fat.
- For a longer shelf life, stir-fry the chili paste until it's quite dry.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I adjust the spice level?
Absolutely! Control the heat by adding more or less chili. You can also use milder chilies like Anaheim or poblanos instead of serranos.
2. How long does the chili paste last?
Stored in an airtight container in the refrigerator, it should last for about a week. For longer storage, freeze it in portions for up to 3 months.
3. What can I use this chili paste for?
It's incredibly versatile! Use it as a stir-fry sauce, noodle topping, dumpling filling, marinade for meat, or even as a spicy spread for sandwiches.
This incredibly flavorful minced pork chili paste is a testament to the magic of simple ingredients and bold flavors. With minimal effort, you can create a condiment that elevates any dish from ordinary to extraordinary. Enjoy experimenting with this versatile paste and discover its endless culinary possibilities!