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Panaeng Pork Curry na pinakuluan ang manipis na baboy sa panaeng paste at gata na may Thai chili, may kaffir lime leaves sa huli.
Hugasan ang baboy at hiwain ng manipis.
Wash the pork, then slice it thinly.
Hugasan ang mga dahon ng kaffir lime at hiwain ng manipis. Alisin ang tangkay ng mga chili at itabi.
Rinse the kaffir lime leaves and slice them thinly. For the chilies, remove their stems and set them aside.
Initin ang kawali sa katamtamang apoy. Dagdagan ng kalahati ng gata at lutuin hanggang maghiwalay ang langis. Haluin ang curry paste at lutuin hanggang mabango. Idagdag ang baboy at igisa hanggang maluto. Ibuhos ang natirang gata at tubig. Pakuluan hanggang lumapot ang sauce at umakyat ang langis. Idagdag ang mga chili at lutuin hanggang lumambot.
Heat a pan over medium heat. Add half of the coconut milk and cook it until the oil starts to separate. Stir in the curry paste and continue cooking until it becomes fragrant. Add the pork and stir-fry it until it's just cooked through. Pour in the remaining coconut milk along with the water. Let the mixture simmer until the sauce thickens and the oil rises to the surface. Add the chilies and cook them until they are just softened.
Patayin ang apoy, budburan ng hiwa ng kaffir lime leaves, at iluto sa plato.
Remove the pan from the heat. Sprinkle the thinly sliced kaffir lime leaves over the curry, then serve it on a plate.
