Roasting Eggplant and Chili: Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside.
Preparing the Based: In a small pot, heat oil, add prahok over medium-low heat, stir constantly until the mixture is bubbly. Add lemongrass paste continue stirring until most of the water is dehydrated. Add California chili powder, mix well, and continue stirring until paste is uniform without sticking to utensils. Add sugar and the top part of the coconut cream (the top ½ can of can). Stir constantly until the mixture turns into red oil. Crush 5 kaffir lime leaves and add to the sauce, mix well.
Cooking the Pork: Add pork to the base, increase the hot to medium, stir occasionally to prevent burning on bottom of the pot. Continue cooking for about 10 minutes until the pork is done and least 165ºF.
Adding Remaining Ingredients: Add roasted eggplant and chili, mix well. Add the remaining coconut milk continue cooking until softly bubble. Salt to taste. Turn off the heat, add garlic, mix well.