• 1 PIECE OF GINGERROOT, grated
• 4 CLOVES GARLIC, mashed
• 4 TBSP SOY SAUCE
• 3 TBSP HONEY
• 2 TBSP VINEGAR
• 1 TBSP ALLSPICE
• 1 KG PORK

• 2 DECILITER COCONUT MILK
• 2 TBSP GREEN CURRY PASTE
• 500 GRAM CHICKEN BREAST, in cubes
• 2 EGGPLANTS, sliced
• 300 GRAM FRENCH BEANS, cut
• 1 TBSP SUGAR
• 2 TBSP FISH SAUCE
• 2 TBSP SOY SAUCE

Mix all ingredients. Cut the pork in slices and pour the marinade over. Stir every half hour, marinate for 3 hours. Grill the pork until well done. Drizzle on the remaining marinade while grilling.

Dissolve the curry paste into the coconut milk and bring to the boil. Add the chicken and salt and pepper, cook for 5 minutes. Add the rest of the ingredients and cook 5 minutes more. Serve with white rice.

Speaking about melting cultures, this recipe was sent to us by Pascale, our French friend in Bangladesh.