a recipe post: nataing

On my first day at the new job, we had a big celebratory lunch at the amazing Elephant Walk here in Boston. I know, hard to believe they were so excited for me to join the team! I kid, it was actually a luncheon planned long before I joined the team, I just happened to pick the right day to start. Holla!

While we were there, I tried an amazing new (to me) dish called nataing. It was delightful. I couldn't get enough. If they had just left me there with that the whole lunch, I would have been ecstatic. I knew I had to go home and make it for myself. And a few weeks later, that's exactly what I did. And you should too.

1/3 cup coconut oil
1 lb ground pork (grass fed 'til i die)
2 T chili powder
6 garlic cloves, diced
1 small onion, diced
1 can full-fat coconut milk
1 1/2 t salt
1/2 cup coconut palm sugar
1 t garam masala
1 t tumeric
a few pieces of naan or lettuce leaves

In a medium skillet, heat your coconut oil, then add in your ground pork and chili powder. Stir your meat up to break it apart, and cook it for about 3-4 minutes. Add in your garlic, onion, coconut milk, salt and palm sugar and cook for about 10 more minutes. You don't want any pink in your pork, and you want everything to come together nicely. At the end, stir in your garam masala and tumeric. Spoon some into a bowl and top with some fresh cilantro or basil or whatever herb your heart desires. You can serve this with naan or on some lettuce leaves. We had some naan in the freezer from Trader Joes, so I heated that up in the oven.
Super easy and super yummy. You can adjust the spices depending on how spicy you want it to be. Play with it! It's delicious.


  1. Replies
    1. Oh it is; if you like spicy, I definitely recommend more spicies :)

  2. yum! i've never had cambodian food but it looks good :)

  3. Mmm that sounds delicious.

    We just went to Elephant Walk today! I've only ever had the Loc Lac there because I love it SO MUCH.

    1. Elephant Walk is the greatesttttt! Let's go together sometime.

  4. Ah this seriously looks so so good! And it's good timing because it looks like a great fall recipe to try out!


Oh, herro there.

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