Stir-Fried Pork With Long Beans

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Ingredients for 3 servings

1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded

3 (2- to 3-inch) dried hot Thai chiles, including seeds

3 tablespoons minced shallot

2 tablespoons minced garlic

2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp (see cooks' note, below)

1 teaspoon minced cilantro root or stem

1 teaspoon minced Kaffir lime zest or regular lime zest

1 teaspoon minced peeled galangal (fresh or thawed frozen)

1 teaspoon kosher salt

5 black peppercorns

1 teaspoon Thai shrimp paste

1/2 pound long beans or green beans, cut into 1-inch pieces

3/4 pound boneless pork shoulder

3 tablespoons peanut or vegetable oil

1 tablespoon Asian fish sauce

1 tablespoon packed grated palm sugar or light brown sugar

3 medium Kaffir lime leaves (fresh or thawed frozen; 2 sections each), ribs discarded and leaves minced

Equipment: a smooth stone mortar and pestle

Accompaniment: white rice

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