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Prahok with pork belly recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, C
    MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 50g prahok (fermented salted fish)

    2. For the sauce

    3. red pepper, pounded to a paste

    4. 2 garlic cloves, crushed

    5. 20g palm sugar

    6. cup coconut milk

    7. 10 miniature eggplant or one small chopped eggplant

    8. 2 kaffir lime leaves, shredded

    9. Splash vegetable oil

    10. For the Kroeung paste

    11. 1 stalk lemongrass, thinly sliced

    12. 2 large garlic cloves, coarsely chopped

    13. 1 small shallot, coarsely chopped

    14. tsp galangal, peeled, coarsely chopped

    15. 3 kaffir lime leaves, deveined

    16. tsp turmeric, peeled, chopped

    17. 1 chilli, chopped, seeded

    Instructions Jump to Ingredients ↑

    1. Using two knives cleavers finely chop the pork belly, prahok and two garlic cloves.

    2. Using a pestle and mortar or food processer. Pound or blend all the ingredients for the Kroeung paste to a smooth paste (add a little water if necessary).

    3. Splash a little vegetable oil in a hot wok, add pounded red pepper and garlic, and stir till fragrant. Add coconut cream and cook until thick and bubbling. Add chopped pork, prahok and 2 more cloves of crushed garlic. Stir till well combined. Add one heaped dessertspoon of the Kroeung paste, allow the flavors to combine, then add the eggplant and cook until soft.

    4. Just before serving add finely chopped kaffir lime leaves.

    5. Serve with cabbage wedges, cucumber wedges, snake beans and a squeeze of lime.

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