Cambodian Style Red Pork Recipes

CAMBODIAN STYLE RED PORK

Cambodian Style Red Pork image

This dish is so flavorful and delicious. You can make it healthier by substituting the ground pork for ground turkey. If you like coconut milk based sauces you will adore this quick stovetop recipe. I learned this recipe when I was in culinary school when we were preparing different ethnic cuisines. It was a favorite of the...

Provided by Amanda Villarreal

Categories Pork

Time 30m

Number Of Ingredients 12

Ingredients

2 oz vegetable oil
1 lb ground pork
1 tsp cayenne pepper (can use less or not at all if you are sensitive to spice)
Dash red pepper flakes
4 garlic cloves- minced
1 tbs fresh ginger- minced
2 shallots- sliced thinly
3 Tbsp granulated sugar
16 oz can(s) coconut milk, unsweetened
2 tbs fish sauce
chopped peanuts for garnish (optional)
To taste salt and pepper

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

Cambodian Style Ground Pork image

This recipe was printed in the "Arizona Republic" newspaper. It is definately not a dish which will help your waist line.

Provided by James Craig

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs ground pork
8 anchovy fillets, finely chopped
2 1/4 teaspoons sweet paprika
3/4 teaspoon pure chile powder
1/4 teaspoon cayenne
1 1/4 cups coconut milk
1 medium jicama, peeled and coarsely grated
1 tablespoon fresh lime juice
12 flour tortillas
1 small eggplant, cut into very thin,1 & 1/2 inch long strips
1/2 small green cucumber, peeled and coarsely grated
5 pickling cucumbers, peeled and coarsely grated
1/2 cup fresh mint leaves

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.

Nutrition Facts : Calories 899.9, Fat 56.1, SaturatedFat 25.2, Cholesterol 140.8, Sodium 708, Carbohydrate 58.2, Fiber 12.3, Sugar 10.1, Protein 43.2

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