Pork and eggplant salad with salted chilli

Australian Gourmet Traveller fast recipe for pork and eggplant salad with salted chilli.
Pork and eggplant salad with salted chilli

Pork and eggplant salad with salted chilli

William Meppem

The combination of steamed and raw eggplant gives this Thai-style dish great textural interest, while a tangy salted-chilli condiment served alongside lets you control the amount of heat. It’s great to serve with all manner of Asian dishes and keeps well in the fridge for a couple of months.


Salted chilli



1.For salted chilli, process ingredients in a small food processor until finely chopped and set aside until required. Refrigerate in a sterile container for up to 2 months.
2.Steam Japanese eggplant until tender (4-5 minutes), then set aside. Meanwhile, thinly slice apple eggplant on a mandolin and stand in iced water to crisp (4-5 minutes).
3.Heat oil in a wok or deep frying pan over high heat, add pork and stir-fry until browned all over (4-5 minutes), then combine in a bowl with shallots, chilli and garlic. Set aside.
4.Pound palm sugar with a mortar and pestle, then stir in lime juice and fish sauce.
5.Drain apple eggplant, add to pork mixture, drizzle with lime juice mixture, toss to combine and serve on a platter over steamed eggplant and scattered with herbs and pork crackling.

Note Apple eggplant and pork crackling are available from Asian grocers.


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