Cambodian
Cha Trop
“Wok-tossed eggplant and pork, a fiery embrace of garlic and chili, rounded by basil's fresh whisper.”
Easy30 min
Where it comes from
Emerging from the street food stalls of Phnom Penh, Cha Trop captures the urban vibrancy with its quick, intense flavors.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Slice eggplant and pork into bite-sized pieces.
- 2
Heat oil in a wok and fry garlic until golden.
- 3
Add pork and stir-fry until just cooked.
- 4
Toss in eggplant, bird's eye chili, and a splash of fish sauce.
- 5
Finish with soy sauce, sugar, and fresh basil, stir until fragrant.
