Cambodian Grill Lemongrass Pork Paste

The Cambodian Grill Lemongrass Pork Paste is a beloved dish among Cambodian farmers and is widely recognized throughout Cambodia. The recipe encourages customization to suit individual tastes, particularly regarding the lemongrass kreoung (paste) and sour elements. The key ingredients include ground pork, a mixture of lemongrass paste, minced mushrooms, tamarind powder (or alternatives like Krasong or young Tamarind leaves), Khmer Prohok paste, chicken powder base, chopped chilies (adjust to preference), and optional MSG for flavor enhancement. Minced holy basil adds a final aromatic touch.

To prepare the dish, the lemongrass and other ingredients are pounded together in a dip mortar and pestle to form a paste. Ground pork is then added to the mixture, and it’s stirred thoroughly. Additional components like chicken powder, MSG, and the chosen souring agent are incorporated, followed by chilies and, finally, the Khmer Prohok and holy basil. The resulting mixture is wrapped in foil or banana leaves, ready for cooking.

While the dish can be steamed, grilling or baking is recommended for optimal flavor. It can be cooked on a gas grill or baked in the oven at 350 degrees Fahrenheit for approximately 35 minutes, or until the pork is fully cooked, depending on the size of the wrapped mixture. Cambodian Grill Lemongrass Pork Paste is best enjoyed with rice and green vegetables, such as green tamarind and green mango.

In summary, Cambodian Grill Lemongrass Pork Paste is a cherished dish in Cambodia, especially among farmers. The recipe allows for personalization in terms of lemongrass paste and souring elements. It involves creating a flavorful paste with lemongrass and other ingredients, mixing it with ground pork, and wrapping it for cooking. Grilling or baking are recommended methods, and the dish is traditionally served with rice and green vegetables. It’s a flavorful and aromatic dish that holds a special place in Cambodian cuisine.

Ingredients

Directions to make Cambodian Grill Lemongrass Pork Paste

1. In a dip mortar pestle pound the lemongrasses with everything to paste then add the ground pork to it make sure you have a spoon to stir it around
2. Now add korr chicken, MSG, tamarind powder or krasong of your choice stir everything with a spoon
3. Add chilies, and last add the Prahok holy basil and mix it very well.
4. Tear out a big piece of foil or banana leaves of you have it, spoon the Kop Prohok mixture put it in a center and fold it to close both side whatever work for you.
5. You can steam kop prohok in a bowl like Amok, but it is better to grill it on a gas grill or bake in the oven at 350 degree for 35 minutes or until the pork meat is done (depend on how big you wrap it).

Serve Kop Prohok with rice and green vegetables the best one is green tamarind and green mango

Note: lemongrass paste (with Lemongrass, galangal, krachai, garlic, turmeric, and kaffir lime leave)

Enjoy

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