| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 564 | 35g | 10g | 28g |
| sugars | fibre | protein | salt |
| 15g | 5g | 49g | 1.8g |
Why I Love Thai Spicy Stir-Fried Fermented Pork with Long Eggplant
I’ve always had a fondness for combining the familiar and the exotic in my cooking, and this recipe for Spicy Stir-Fried Fermented Pork with Long Eggplant is an excellent example of that intermingling. Hailing from the heart of Thailand, this dish marries the satisfying savoriness of fermented pork sausage with the distinctive texture and taste of long eggplants, creating a symphony of flavors that are both comforting and intriguing.
A Dish Inspired
The idea for this dish came from a chance encounter with the work of notable chef David Thompson, who is known for his unrivaled knowledge of Thai cuisine. His passion and inventiveness in the kitchen sparked my curiosity, and soon enough, I found myself exploring the diverse and thrilling culinary landscape of Thailand.
The Spicy Stir-Fried Fermented Pork with Long Eggplant quickly became a favorite – a dish that embodied the vibrant spirit of Thai cuisine, with its intense and contrasting flavors. The pungent fermented pork, the spicy Thai chili peppers, the sweet bell pepper and onion, all balanced by the refreshing hint of fresh Thai basil leaves and the complementary notes of soy, fish and oyster sauces. It’s a riot of flavors that fits right in with my penchant for health-conscious recipes that don’t skimp on taste.
The Perfect Pairing
This flavorful stir-fry is so versatile that it complements a whole range of other dishes. It lends itself naturally to a big bowl of steamed jasmine rice, soaking up the verdant juices and delivering a hearty, satisfying meal. But it also sits beautifully alongside fresh, zingy salads—which is very much in line with my West Coast tendencies for balance and nutritious eating.
Take, for instance, a classic Thai Green Mango Salad: its sweetness and slight tang would form the perfect counterpoint to our Stir-Fried Fermented Pork with Long Eggplant. If you’re feeling more inspired by my Californian roots, I’d recommend pairing it with a quinoa salad loaded with avocado, cucumber, and cherry tomatoes.
At the end of the day, what I love about the Spicy Stir-Fried Fermented Pork with Long Eggplant recipe isn’t just the incredible depth and complexity of its flavors. It’s also the heartwarming joy of sharing a taste of Thailand with my kids, one stir-fry at a time, bringing the world to our dining table, and nourishing my family with the power of good, home-cooked food.
What You’ll Need
- 2 lb. fermented pork sausage, sliced into thin pieces
- 6 long eggplants
- 3 tbsp. cooking oil
- 5 cloves garlic, minced
- 5 Thai chili peppers, minced
- 1 bell pepper, chopped
- 1 large onion, sliced
- 1 tsp. sugar
- 2 tbsp. fish sauce
- 2 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tsp. black pepper
- 1 cup fresh Thai basil leaves
- 1/2 cup green onions, sliced
- 1/2 cup cilantro, chopped for garnish
Method
Step One
Begin by cutting the long eggplants into chunks. Following that, soak them in salted water for approximately 10 minutes. This will help to mitigate the bitterness of the eggplant.
Step Two
Heat up the cooking oil in a wok or any type of deep frying pan you have available. On medium heat, sauté the minced garlic and the Thai chili peppers till they are fragrant. Be vigilant to avoid burning the garlic; it should turn a light golden brown.
Step Three
Once the garlic and peppers are ready, add in the sliced onions and chopped bell pepper. Continue to sauté until the onions become translucent.
Step Four
Once the onions are translucent, toss the fermented pork sausage slices into the pan. Stir-fry them until they are evenly cooked and start to get crispy around the edges.
Step Five
At this point, drain the eggplant chunks from the salted water and add them along with the sugar, fish sauce, oyster sauce, soy sauce, and black pepper to the pan. Stir-fry all of the ingredients together for about 2-3 minutes, until the eggplants are soft and have soaked up all the savory sauce.
Step Six
The final step is to add the fresh Thai basil leaves and green onions into the pan. Stir them into the mixture for about 30 seconds to a minute, until the basil leaves have wilted and everything is thoroughly mixed.
Step Seven
Serve your deliciously spicy stir-fried fermented pork with long eggplant, garnishing it with the freshly chopped cilantro. Enjoy this dish with hot steamed rice for a hearty, flavorful meal.
