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{ត្រប់ដុតសាច់ជ្រូក} - Grilled Eggplant with Pork

Grilled Eggplant with Pork

ត្រប់ដុតសាច់ជ្រូក - {Trob Dot Sach Chrouk}

Grilled fresh and young eggplant will be very soft, juicy, sweet and so tasty and it also melts in your mouth. So, make sure to pick the right eggplants to grill. Young and fresh eggplants really make a difference. How can you tell that eggplants is young and fresh? First, forget about size as small eggplant does not always mean it’s young. What you should look for is firm and shiny skin, heavy but soft and no bruises.
Eggplants don’t give much nutrition, but they do contain an impressive range of many vitamins and minerals such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.
Eggplants are so accessible and it is grown everywhere. They are so common is Cambodian cooking and have been used in so many different ways. For example, with other vegetable or by itself in the soup, stir-fried, raw for deeping in sauces and grill.
This dish is very simple, quick to make and super yummy with steamed rice and a touch of extra soy sauce with a bit of fresh chili.

Ingredients -
  • Pork: 700g
  • Eggplants (Aunergine): 2kg
  • Garlic: 5 gloves
  • Salt: 1 teaspoon
  • Soy sauce: 1.5 tablespoon
  • Palm sugar: 1 tablespoon
  • Oyster sauce: 1 tablespoon
  • Cooking oil: 1.5 tablespoon
  • Spring onion/celantro: 2-3 stumps

Pork: finely chopped
Eggplants (Aunergine): grill on charcoal stove or oven
Garlic: finely chopped
Spring onion/celantro: chop/pick leaves

When you have your charcoal stove ready to place the eggplants on (don’t forget that it is best to find a lid to cover the eggplants on the stove. By doing this, our eggplants get soft faster and wont lose so much of the juice because the lid helps holding the heat and it also creates an oven to cook these eggplants in). Check every 2-3 minutes and use your fingers to feel if the eggplant is cooked. If the side is soft it means time to turn. Repeat turning until every part of eggplants is completely soft. Move our grilled eggplants on a plate or a bowl (anything that can keep the juice and allow you peel the skin). Place grilled and pealed eggplants on a clean plate and wait to be served.
Put a frying pan on medium high heat, start by putting cooking oil in and add chopped garlic and stir until it gets a bit brown then place our pork in. Keep stirring until pork juice is almost dry and add salt, sugar, soy sauce, and oyster sauce in. Mix until it gets slightly brown then turn the heat off.

To serve:
Place pork on top of a bed of grilled eggplants and sprinkle spring onion/cilantro.

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