Braised Pork with Coconut Milk and Pineapple (Samlo kti) Recipe
Braised Pork with Coconut Milk and Pineapple (Samlo kti)
Flavors of Cambodia

Preparation time: 15 minutes

Cooking time: 75 minutes

Difficulty: Easy
For 4 servings
- 600 g pork or fresh ham
- 4 tbsp. Khmer curry paste
- 4 tbsp. neutral-flavored cooking oil
- 300 ml coconut milk
- 1 small pineapple
- 4 round eggplants or 1 long eggplant
- 1 tbsp. tamarind pulp
- 1 small bunch Thai basil (or substitute cilantro)
- 3 tbsp. fish sauce


1. Cut the pork into large cubes. Peel and quarter the pineapple, remove the core and cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves from the stems.
3. Heat the oil in a saucepan and sauté the pork and curry paste. Once it is lightly browned, add the pineapple, tamarind pulp and fish sauce.
4. Add a small glass of water, cover and cook for 1 hour at very low heat.
5. Add the eggplant and continue cooking 10 minutes longer.
6. Add the coconut milk, bring to a boil for an instant and correct the seasoning to taste.
7. Sprinkle with Thai basil and serve.

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Photo and collaboration: Agir pour le Cambodge

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