Préparation

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.

Ingrédients

  • 150 g pork belly
  • 50 g prahok (fermented salted fish)
  • 2 garlic cloves, crushed
  • For the sauce
  • ½ red pepper, pounded to a paste
  • 2 garlic cloves, crushed
  • 20 g palm sugar
  • 125 ml (½ cup) coconut milk
  • 10 miniature eggplant or one small chopped eggplant (optional)
  • 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
  • ½ tsp galangal, peeled, coarsely chopped
  • 3 kaffir lime leaves, deveined
  • ½ tsp turmeric, peeled, chopped
  • 1 chilli, chopped, seeded (optional)