Cambodian Style Ground Pork Recipes

CAMBODIAN STYLE RED PORK

Steps:

• 1. Heat oil and sauté pork with cayenne and red pepper flakes until meat is browned.
• 2. Add garlic, ginger and shallots and sauté until soft.
• 3. Add sugar, fish sauce and coconut milk. Simmer for about ten minutes to let flavors blend and to thicken sauce.
• 4. Season with salt and pepper to taste and serve with white rice.

CAMBODIAN STYLE GROUND PORK

Steps:

• Place the pork, anchovies, paprika.
• chili powder and cayenne in a large ungreased frying pan.
• Cook over medium high heat.
• Stirring occasionally to break up the chunks of meat about 5 minutes until the pork is browned.
• Add the coconut milk and cook until almost all the liquid evaporates, about 10 minutes.
• Mix the jicama and the lime juice to assemble.
• Spread about 1/3 cup of the pork filling in the center of a tortilla.
• Top with the jicama, eggplant, cabbage, cucumbers, and mint.
• Fold and serve.

CHA TRAOP DOT (CAMBODIAN EGGPLANT/PORK STIR-FRY)

Steps:

• Preheat oven to 350.
• Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
• Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).