Flowers and Onion Pork


The Recipe

This dish is meant to infuse the pork with the typical sweet, spicy, and umami flavors of the Khmer cuisine, while adding the sticky depth found in some Chinese and Vietnamese foods. The strong flavor is complemented by the onions steaming below while the palette is cleaned with the pumpkin flowers and fresh lime juice. This dish can be served as a main dish for lunch or dinner.

Serves 2 people



200g Pork
10 flowers Yellow agati flowers

1 tsp palm sugar
1 tsp fish sauce
½ tsp salt
½ tsp crushed pepper
1 tsp oyster sauce
250g Onion
1 wedge Lime
100g Vegetable oil



  1. Slice onion thinly and arrange on a serving plate.
  2. Slice pork into small pieces and season with salt. Fry covered in oil in a small pan. Remove the pork pieces when lightly browned a crispy. Place directly on top of the prepared onion on the plate
  3. In the same oil, add the combined sauce mixture except the oyster sauce. After the sauce begins to boil, add the oyster sauce and stir rapidly until thickened. Remove the sauce to a separate bowl.
  4. In the same pan, lightly sauté the agati flowers until deflated. Remove and arrange around the onions and pork.
  5. Drench the pork with the sauce and squeeze lime juice over the final arrangement.

Share this recipe :

Get in touch with our passionate and diverse team at Ulam School

Our team curates botanical, cultural and culinary information to make them user-friendly for everyone.