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Ingredients
- 150 gpork belly
- 50 gprahok (fermented salted fish)
- 2garlic cloves, crushed
For the sauce
- ½red pepper, pounded to a paste
- 2garlic cloves, crushed
- 20 gpalm sugar
- 125 ml(½ cup) coconut milk
- 10miniature eggplant or one small chopped eggplant (optional)
- 2kaffir lime leaves, shredded
- splash vegetable oil
For the Kroeung paste
- 1stalk lemongrass, thinly sliced
- 2large garlic cloves, coarsely chopped
- 1small shallot, coarsely chopped
- ½ tspgalangal, peeled, coarsely chopped
- 3kaffir lime leaves, deveined
- ½ tspturmeric, peeled, chopped
- 1chilli, chopped, seeded (optional)
Instructions
Using two knives cleavers finely chop the pork belly, prahok and two garlic cloves.
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).
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.
Just before serving add finely chopped kaffir lime leaves.
Serve with cabbage wedges, cucumber wedges, snake beans and a squeeze of lime.
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