Cambodian Style Ground Pork Recipes
CAMBODIA STIR FRY PORK WITH HOLY BASIL
This Khmer Stir Fry Pork with Holy Basil is very simple dish in Thailand and Cambodia you can use chicken or pork to cook this stir fry. You can use g...ilk
Provided by Cambodia Recipe
Categories Stir Fry
Time 30m
Number Of Ingredients 13
Steps:
- Before you do anything put enough oil to deep fry 1 cup of holy basil in a hot oil for few second then take it out drain it on paper towel set aside for garnish.
- In a hot fry pan add oil until hot
- Then add garlic and chilies (it will make your cry) cook until garlic is brown
- Add ground pork or sliced pork stir fry until meat no longer pink
- Now add all the vegetables stir fry until tender
- Then add stir fry sauce mix it well,
- Last add basil to the stir fry mixture mix well and turn the heat off
Nutrition Facts : ServingSize 2, Calories 585, Carbohydrate 17 g, Cholesterol 166 mg, Fat 29 g, SaturatedFat 5 g, Fiber 2 g, Protein 63 g, Sodium 1841 mg, Sugar 7 g
CAMBODIAN STYLE GROUND PORK
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
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
CAMBODIAN STYLE RED PORK
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
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.
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- In a dry, small skillet over low heat, toast the peppercorns and star anise until slightly darkened and aromatic, 5 to 10 minutes. Transfer to a plate.
- Using the back of a large knife, a rolling pin, or a pestle, crush the stalks of lemongrass. Thinly slice or mince the tender white parts of the bruised lemongrass.
- In a mortar and pestle, crush together the peppercorns, star anise, garlic, and lemongrass to form a sorta pulverized mess. Add the oil and salt and mix everything together thoroughly.
- Massage all of the pepper marinade into the pork chops. Cover and refrigerate the pork chops to marinate for at least 2 hours and up to 24 hours.
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Estimated Reading Time 4 mins
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EASY STIR FRY EGGPLANTS WITH GROUND PORK - CAMBODIAN …
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- Add chopped eggplants and soy sauce, fish sauce, Yoshida sauce, and sugar, black pepper, mix it well.
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- Rinse salted fish thoroughly, place in a container and pour in enough cold water to cover by 2 inches of water.
- Cover and refrigerate, changing water 2 or 3 times a day, until fish is softened and no longer tastes overpoweringly salty, 1 to 2 days.
- Flake or dice enough fish to measure 1/3 cup; save the remainder for another use (It's excellent in soup).
CAMBODIAN GROUND PORK WITH COCONUT MILK
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CAMBODIAN PORK RICE SOUP: SOUP FOR DINNER - PANNING THE GLOBE
From panningtheglobe.com
5/5 Estimated Reading Time 4 mins
- Place water, ginger, lemongrass, salt and dried shrimp (if using) in a large heavy pot and bring to a boil. Boil steadily for 5 minutes. Add rinsed rice to the pot. When it returns to a boil, lower heat and simmer gently, uncovered, until the rice is tender, about 15 minutes.
- While the rice is cooking, heat 2 tablespoons oil in a skillet over medium-high heat. Add shallots and cook, stirring constantly, until tender and golden, about 3 minutes, Regulate the heat so they don’t burn. Transfer shallots to a condiment bowl.
- Add 1 tablespoon oil to the same skillet and toss in the garlic and anchovies (if using) Stir-fry for 30 seconds, until fragrant. Add the pork and cook, stirring and breaking up any lumps, until the pork is no longer pink, about 3 minutes. Add the pork stir-fry to the soup pot, once the rice has finished cooking. Stir through. Season with salt, to taste.
CAMBODIAN ROASTED EGGPLANT AND PORK - FORMER CHEF
From formerchef.com
Estimated Reading Time 4 mins
- Heat oven to 400 degrees. Coat the eggplants in the oil and put on a baking sheet. Roast in the oven for about 30 minutes or until the outside is slightly charred, the skin is wrinkled and the inside is soft. The eggplant can also be roasted on an outdoor BBQ, whole for the same results.
- Allow the eggplant to cool to the touch and peel off the skin. Roughly chop or break apart the roasted eggplant (it should be very soft) and set aside.
- Heat a large wok or saute pan. Add the ground pork and cook for about 3 minutes over medium heat. Add the minced garlic and the sliced chilies and cook with the pork for another 2 minutes.
- Add the eggplant and combine gently with the pork. Add the palm sugar, fish sauce and soy sauce. Cook for two more minutes and at the end toss in most of the green onion, reserving some for garnishing the plate. Serve with steamed rice.
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- Combine the sugar, soy bean sauce, garlic, and pepper and marinate the ribs for 30-60 minutes. Preheat the barbecue or light those coals if you're cooking on a grill or more traditional Cambodian clay brazier.
- Remove the ribs from the marinade and place on the barbecue or grill. Keep turning until browned. Brush the ribs with the leftover marinade. Sprinkle with a little salt and serve over lettuce and with pickled vegetables.
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- Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.
- Add the oil to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.
- Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.
- Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.
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- Prick the eggplants all over with a fork. Brush the eggplants with vegetable oil and place on a wire rack in the oven on 180˚C.
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