Description
A bold dish that captures the essence of Southeast Asian cuisine by combining tender pork with aromatic herbs and spices for a satisfying meal.
Ingredients
- 750g sliced pork
- 3 tbsp shrimp paste
- 2 large eggplant
- 1 tbsp fish sauce
- 1/8 cup vinegar
- 1 cup hot water
- 3 tomatoes
- 1 medium onion
- 5 cloves garlic
- 1 thumb-sized ginger
- Ground black pepper, to taste
- Cooking oil, for frying
- Red chilies, to taste
- Long green chilies, to taste
Instructions
- Heat oil in a pan over medium heat.
- Fry the sliced eggplant until golden brown. Remove and set aside.
- In the same pan, pan-fry the sliced pork until browned on all sides.
- Add fish sauce and ground black pepper to the pork, stir-frying for a minute.
- Add ginger, garlic, and onion, stir-frying until fragrant.
- Add tomatoes and sauté until softened.
- Incorporate shrimp paste, stirring in and cooking for about three minutes.
- Pour in hot water and vinegar, let simmer without stirring for three minutes.
- Cover the pan and cook until pork is tender.
- Add red and long green chilies to the dish.
- Follow with the previously fried eggplant, letting it simmer for a few minutes.
- Transfer to a serving bowl and top with additional chilies if desired.
Notes
For extra flavor, marinate the pork slices in fish sauce and pepper for about 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southeast Asian