Ingredients
Units
Scale
- 150 g pork belly
- 50 g prahok (Cambodian fermented salted fish) – if not available, use a thick Thai-style Shrimp paste as an alternative
- 2 garlic cloves, crushed
- ***
- For the sauce:
- 1/2 red pepper, pounded to a paste
- 2 garlic cloves, crushed
- 20 g palm sugar
- 125 ml (1/2 cup) coconut milk
- 1 tbsp tamarind water (optional but recommended)
- 1 small chopped eggplant
- 2 kaffir lime leaves, shredded
- splash vegetable oil
- ***
- For the Kroeung paste:
- 1 stalk lemongrass, thinly sliced
- 2 large garlic cloves, coarsely chopped
- 1 small shallot, coarsely chopped
- 1/2 tsp galangal, peeled, coarsely chopped
- 3 kaffir lime leaves, deveined
- 1/2 tsp turmeric, peeled, chopped
- 1 tbsp red curry paste
- 1 red fresno or jalapeno chili, chopped, seeded (optional)
Instructions
- Using two knives cleavers finely chop the pork belly, prahok and two garlic cloves.
- Using a mortar and pestle or food processor, pound or blend all the ingredients for the Kroeung paste to a smooth paste (add a little water if necessary). It is much easier in the food processor, though the texture is not as authentic.
- Splash a little vegetable oil in a hot wok, add pounded red pepper and garlic, and stir till fragrant. Add coconut cream and optional tamarind water and cook until thick and bubbling.
- Add chopped pork, prahok and the remaining 2 cloves of crushed garlic.
- Stir till well combined. Add one large heaping tablespoon of the Kroeung paste, allow the flavors to combine, then add the eggplant and cook until soft.
- Just before serving, add finely chopped kaffir lime leaves.
- Serve with cabbage wedges, cucumber wedges, snake beans and a squeeze of lime.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 344.72 kcal
- Sugar: 10.16 g
- Sodium: 151.94 mg
- Fat: 27.02 g
- Saturated Fat: 13.03 g
- Trans Fat: 0.0 g
- Carbohydrates: 19.23 g
- Fiber: 4.39 g
- Protein: 8.85 g
- Cholesterol: 58.87 mg