Nataing (Boom)
This is a delicious recipe adapted from the Elephant Walk restaurant in Boston. They recommend making crispy rice, but I have always found that this fails in Houston. I have now discovered a great alternative - Magic Pop cakes, available at Central Market. Also, in lieu of New Mexico chili, can use 1 to 1 1/2 tablespoons of paprika.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 6
pork
cambodian
white meat free
tree nut free
contains gluten
contains red meat
contains fish
shellfish free
dairy free
- 0.25 cup sugar
- 1 large shallot thinly sliced
- 1 tbsp fish sauce (optional)
- 0.25 cup vegetable oil
- 0.5 pound ground pork
- 1 dried new mexico chili soaked, seeded, deveined, and ground to a powder
- 8 cloves garlic thinly sliced
- 1 cup unsweetened coconut milk
- 0.25 cup peanuts roasted and coarsely ground
- 0.5 tsp salt (if not using fish sauce use 1 1/2 tsp)
- 1 medium baguette cut slightly less than 1/2 inch thick and deep fried
- Carbohydrate 13.9259237610942 g
- Cholesterol 0 mg
- Fat 68.670628092824 g
- Fiber 0.976708329518636 g
- Protein 3.81787315393266 g
- Saturated Fat 11.8955868591134 g
- Serving Size 1 1 Serving (136g)
- Sodium 239.990037805543 mg
- Sugar 12.9492154315755 g
- Trans Fat 1.39649592784719 g
- Calories 668 calories
Heat oil in a large skillet over medium high heat. Add pork and chili powder and cook, stirring to break apart the meat, for about 3 minutes. Add garlic and shallot, then stir in coconut milk, sugar, peanuts, fish sauce, and salt. Cook for another 10 minutes, or until the pork is no longer pink, the garlic and shallots have softened, and the flavors have melded. Serve warm with crispy rice, bread or Magic Pop. Also good served over jasmine rice.
