Description
A delectable dish combining savory fried pork with the unique umami taste of shrimp paste, enhanced by vegetables and spices.
Ingredients
Scale
- 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 piece of ginger
- Ground black pepper (to taste)
- Cooking oil
- Red chilies (for garnish)
- Long green chilies (for garnish)
Instructions
- Heat oil in a pan over medium heat, add sliced eggplant, and fry until brown. Remove and set aside.
- In the same pan, add sliced pork and pan-fry until browned for about 5–7 minutes.
- Add fish sauce and ground black pepper, stir-frying for about 1 minute.
- Add minced ginger, garlic, and chopped onion, and stir-fry until fragrant, about 3–4 minutes.
- Incorporate chopped tomatoes and sauté until soft, then stir in shrimp paste and cook until absorbed, about 3 minutes.
- Pour in hot water and vinegar, simmer without stirring for about 3 minutes, then cover and cook until pork is tender, about 15–20 minutes.
- Add red chilies and long green chilies, followed by fried eggplant. Simmer together for a few minutes before transferring to a serving bowl and garnish with additional chilies.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels according to preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg