Cambodian-Style Aubergine, Fragrant Pork & Lemongrass Rice
Go global with our take on Cambodian favourite cha traop dot. You'll pan-fry pork mince with lemongrass, ginger and coriander before simmering it in a spicy soy and hoisin stock. Serve over roasted aubergines and lemongrass rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240°C/ 220°C (fan)/ gas 9 and boil half a kettle
Add your aubergine[s] to a baking tray (or two!) and add a drizzle of vegetable oil
Give everything a good mix up and season with a pinch of salt
Put the tray[s] in the oven for 25-30 min or until very tender
Once cooked, carefully cut a slit down the centre of each aubergine with a sharp knife, taking care not to cut all the way through – this is your roasted aubergine
Meanwhile, bash your lemongrass with a rolling pin, remove the tough outer layers and set aside, then chop the softer inner core[s] finely
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)
Add your basmati rice, the outer lemongrass layers, a generous pinch of salt and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your lemongrass rice
Meanwhile, heat a large-wide based pan (preferably non-stick) with a small drizzle of vegetable oil over a high heat
Once hot, add your pork mince (remove the paper if required!) and cook for 6-7 min or until nicely browned, breaking it up with a wooden spoon as you go
While the pork is browning, combine your hoisin sauce with 100ml [150ml] [175ml] boiled water
Add your soy sauce, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt and stir it all together – this is your hoisin stock
Once the pork is browned, add the chopped garlic to the pan with the chopped lemongrass, chopped ginger and chopped coriander stems
Give everything a good mix up and cook for 30 secs or until fragrant
Once fragrant, add the hoisin stock, mix it all together and cook for 3-4 min or until it's reduced to a bolognese-like consistency and the pork is cooked through (no pink meat!) – this is your fragrant pork
Top the roast aubergine with the fragrant pork – this is your Cambodian-style aubergine
Serve the Cambodian-style aubergine with the lemongrass rice to the side
Garnish with the reserved coriander leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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