This simmered dish pairs ground pork with prahok, eggplant and coconut cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
119g ground pork288 kcal
14g prahok (fermented fish paste)25 kcal
64g coconut cream211 kcal
175g eggplant44 kcal
6g garlic, minced9 kcal
12g spring onion, thinly sliced5 kcal
6g neutral oil53 kcal
5g palm sugar19 kcal
Cooking instructions
eggplant
Broil the eggplant on a foil-lined tray, turning once, until the skin is charred and the flesh is very soft, 10-14 minutes. Cool slightly, peel, and mash.
garlicneutral oil
Heat oil in a small skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
ground pork
Add ground pork and cook, breaking it up, until no longer pink, 4-5 minutes.
prahok (fermented fish paste)coconut creampalm sugar
Stir in prahok, coconut cream, and palm sugar. Simmer gently until thick and spoonable, 3-4 minutes.
prahok (fermented fish paste)spring onion
Stir in sliced spring onion. Taste and adjust saltiness with a splash of water if needed (prahok varies).
ground porkeggplant
Serve the warm pork dip with mashed eggplant on the side for dipping and scooping.
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