Northern Thai Eggplant Salad

Grill the shallots, garlic, and chiles, rotating frequently. Once the chiles are puffed, remove them and let cool. Continue toasting the shallots and garlic until slightly charred on the outside, and soft on the inside.

Peel the garlic and shallots, and mash them to a paste with the chiles to form a coarse paste.

Add water to a medium pot and bring to a boil over medium heat. Add the pickled fish and return to a boil.

Add pork to pot and stir until well cooked. Remove from heat.

Drain eggplant thoroughly and add to pork along with fish sauce, mixing well to thoroughly incorporate.

Serve with green onion and cilantro on top.