This recipe for Spicy Stir-fried Minced Pork with Eggplant and Cha-om delivers a vibrant explosion of Thai flavors in every bite. The tender minced pork, smoky eggplant, and uniquely fragrant cha-om (a type of acacia leaf) create a harmonious blend of textures and tastes. This dish is deceptively simple to prepare, yet delivers a depth of flavor that belies its ease. The subtle bitterness of the cha-om perfectly complements the rich pork and the slightly sweet eggplant, all elevated by a fiery chili kick. It's a perfect weeknight meal, easily adaptable to your spice preference.
Imagine the fragrant aroma of garlic, ginger, and chilies sizzling in the wok, the satisfying sizzle of the eggplant, and the tender pork melding beautifully with the unique cha-om leaves. Ready to experience the magic? Let's dive into the step-by-step instructions to recreate this delicious and authentic Thai dish at home.
Tools Needed
- Mortar and pestle
- Wok or frying pan
Ingredients
- Dried chilies: 15
- Thai garlic: 2 cloves
- Eggplant: 100 grams
- Salt: 1/2 cup (ground)
- Minced pork: 300 grams
- Water: 50 ml
- Oyster sauce: 1 tablespoon
- Light soy sauce: 1 tablespoon
- Fish sauce: 1 teaspoon
- MSG: 1/2 teaspoon
- White sugar: 1/2 teaspoon
- Cha-om: 1 gram (or more to taste)
Step-by-Step Instructions
Step 1. Prepare the aromatics and eggplant
- Pound 15 dried chilies and 2 cloves of Thai garlic together in a mortar.
- Pound 100 grams of eggplant in a mortar until it breaks up. Add 1/2 cup of ground salt before pounding.
Step 2. Stir-fry the minced pork and chili paste
- Heat oil in a wok or frying pan. Add the pounded chili and garlic, stir-fry until fragrant.
- Add 300 grams of minced pork and stir-fry until fragrant.
- Add 50 ml of water to prevent the pan from drying out.
Step 3. Add eggplant and seasonings
- Add the pounded eggplant and stir-fry with the minced pork.
- Add 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon MSG, and 1/2 teaspoon white sugar (optional).
Step 4. Finish with cha-om
- Stir-fry until the eggplant is cooked. Do not overcook.
- Add 1 gram of cha-om (or more to taste). Stir-fry briefly, as cha-om cooks quickly.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The ground salt helps prevent the eggplant from turning black during pounding.
- Adjust the amount of sugar and chili to your preference.
- Don't overcook the cha-om.
Nutrition
- N/A
FAQs
1. Can I substitute cha-om if I can't find it?
Yes! Try using spinach, Thai basil, or even chopped morning glory for a similar, albeit slightly different, flavor.
2. How spicy is this dish?
The spiciness is adjustable! Use more or less chili depending on your preference. Start with less and add more as needed.
3. Can I make this dish ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a wok or pan.
This Spicy Stir-fried Minced Pork with Eggplant and Cha-om is a testament to the vibrant and flavorful nature of Thai cuisine. Enjoy the satisfying blend of textures and tastes – a quick, delicious, and unforgettable meal. We hope you'll try this recipe and share your culinary creation with friends and family!