Pork and Eggplant Salad with Salted Chilli Recipe
Australian Gourmet Traveller fast recipe for pork and eggplant salad with salted chilli.
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Cooking tools:
- Food processor
- Mandoline
- Mortar and pestle
- Steamer basket
- Wok
- Skillet
- Stove
- Pot
- Mixing bowl
- Colander
- Serving platter
- Airtight container
Ingredients
- 4 small Japanese eggplant, thickly sliced
- 8 apple eggplant, trimmed (see note)
- 2 tbsp vegetable or grapeseed oil
- 300 gm minced pork
- 2 red or golden shallots, thinly sliced
- 2 red birdseye chillies, thinly sliced, or to taste
- 1 garlic clove, finely chopped
- 2 tbsp crushed palm sugar
- 2 tbsp lime juice
- 2 tbsp fish sauce
- ½ cup each (loosely packed) coriander, Thai basil and mint
- pork crackling (optional; see note)
- Salted chilli
- 6 red birdseye chillies, coarsely chopped
- 2 tbsp sea salt
- 1 tbsp each fish sauce and rice vinegar
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