Cambodian Stirfried Lemongrass Pork
Pronounced Cha Groeung Sach Chrook in Khmer. This is one of the many ways to cook with Cambodia's unique lemongrass herb paste. Served with jasmine rice this dinner or lunch idea comes together in less than an hour.
Cha Groeung is a common stir fry in Cambodia and one of the easiest ways to use up this flavourful herb paste. Groeung is often stir fried with pork, chicken, beef, liver, and heart. Season with salt, sugar, msg, oyster sauce, and tamarind. Add your favourite veggies, serve with jasmine rice and you'll have dinner on the table in less than an hour.
Feel free to sub the pork in the recipe with any other protein and sub the celery with Thai eggplants or spinach. I love celery in this recipe because of the added freshness and crunch. In a dish that is very aromatic, fragrant, and rich in umami flavours the celery adds a lightness that lifts the dish.
How to make Cha Groeung
You'll need 1/2 cup of Groeung paste for this recipe. Click here to learn how to make your own Groeung paste.
1. Heat canola oil in a large pan over medium-high heat and add the Groeung paste. Cook down the paste for about 3 minutes or until you notice the paste starting to dry out and deepen in colour.
2. Add the pork shoulder (or any other protein), salt, sugar, msg, oyster sauce, and prahok. Stir until pork is almost done cooking.
3. Add the chopped celery, tamarind paste, and water for a saucier stir fry. Finish with chopped Thai chilies.
4. Serve with jasmine rice
1/2 cup Groeung Paste
1 lbs Pork Shoulder
1 tsp Salt
1 1/2 tbsp Sugar
1 tsp MSG
1 1/2 tbsp Prahok (Pantai Brand Preserved Gourami in Brine)
1 tbsp Oyster Sauce
1 tbsp Tamarind Paste
1/4 cup to 1/2 cup Water
1-2 Thai Chilies