Braised Pork with Coconut Milk and Pineapple (Samlo kti)TheWorldWideGourmet.com
Total time:
Preparation time: 15 minutes
Cooking time: 75 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:103.9 kcal
Proteins:3.8 g
Fats:6.5 g
Carbohydrate:8.8 g
Fibers:1.9 g
Sugar:5.8 g
Cholesterol:9.1 mg
Sodium:212.3 mg
Calcium:14.4 mg
Energy:954 kcal
Proteins:34.9 g
Fats:59.9 g
Carbohydrate:80.7 g
Fibers:17.7 g
Sugar:53.2 g
Cholesterol:84 mg
Sodium:1949.6 mg
Calcium:132.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
pork or fresh ham
60
ml
khmer curry paste
60
ml
neutral flavored cooking oil
300
ml
coconut milk
1
small pineapple
4
round eggplants or 1 long eggplant
15
ml
tamarind pulp
1
small bunch thai basil (or substitute cilantro)
45
ml
fish sauce
METHOD
1. Cut the pork into large cubes. Peel and quarter the pineapple, remove the core and cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves from the stems.
3. Heat the oil in a saucepan and sauté the pork and curry paste. Once it is lightly browned, add the pineapple, tamarind pulp and fish sauce.
4. Add a small glass of water, cover and cook for 1 hour at very low heat.
5. Add the eggplant and continue cooking 10 minutes longer.
6. Add the coconut milk, bring to a boil for an instant and correct the seasoning to taste.
7. Sprinkle with Thai basil and serve.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Sauvignon
