Khor mrech saich chrouk

Khor mrech saich chrouk

Cambodian caramelised pepper pork

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

The method of making a caramel and then cooking the meat in the same pot is also practised in Vietnam. Here is a variation on a traditional Cambodian recipe.

Ingredients

Quantity Ingredient
2 tablespoons sugar
3 garlic cloves, chopped
2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
1 tablespoon palm sugar, grated
750g pork belly, cut into cubes
2 teaspoons fresh ginger, finely grated
150g sweet potato or pumpkin, peeled and diced
1 handful fresh coriander leaves and stems, chopped

Method

  1. Put the sugar and 1 tablespoon water into a large saucepan or stockpot and heat until it starts to bubble, stirring constantly until the mixture is a golden colour. Immediately add 250 ml water, the garlic, fish sauce, pepper and palm sugar, and stir while it comes to a boil. Add the pork, then reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is tender. Add the ginger and sweet potato and continue to simmer for a further 15 minutes, or until the sweet potato is tender and most of the liquid has been absorbed. Stir in the coriander briefly, then serve hot with white rice.

Note

  • In Cambodia, this dish often includes hard-boiled quail or duck eggs. If using, mix the peeled eggs through the finished dish to heat through with the coriander.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again