Pork Jowl with Charred Eggplant Nam Jim Jew and Lemongrass Basil Rice | Patty Plates
Pork Jowl with Charred Eggplant Nam Jim Jew and Lemongrass Basil Rice
55 mins prepServes 4
A Thai-inspired meal featuring marinated pork jowl, charred eggplant with a spicy dipping sauce, and fragrant lemongrass basil rice. Please note that specific cooking instructions for the marinated pork jowl are not provided in the original content.
Pork Jowl Marinade:
Pound together garlic, lemongrass (bottom part only), and shallots in a mortar and pestle.
Combine with black pepper, fish sauce, soy sauce, and coconut milk.
Marinate pork for at least 2 hours.
Charred Eggplant Nam Jim Jew:
Salt and oil eggplants (quartered).
In a pan over high heat, char eggplants on all sides.
In a mortar and pestle, pound chillies, shallots, and palm sugar into a paste.
Add fish sauce, tamarind paste, lime juice, and the green onion.
Combine with the charred eggplants.
Lemongrass Basil Rice:
Mince bottom part of lemongrass stalks and save the tops to cook the rice.
Cook jasmine rice with lemongrass stalks in the water.
In a pan over medium-low heat, cook the minced lemongrass until browned.
Fold in the fried lemongrass and basil (chiffonade) into the cooked rice.
