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
Ingredients:
200g Pork
10 flowers Yellow agati flowers
Sauce
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
Instructions:
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