Braised Pork Belly

An authentic and unforgettable, sweet and savory dish. Pork belly braised in a dark thin flavorful broth intensified with caramelized sugar, star anise, garlic and Kampot pepper alongside hard boiled eggs, roasted tofu and tender bamboo shoots. This is the dish that Khmer moms reward their children for a job well done.

Kaw Sach Chrouk – Pork belly braised in a dark thin flavorful broth intensified with caramelized sugar, star anise, garlic and Kampot pepper alongside hard boiled eggs, roasted tofu and tender bamboo shoots.
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Course: Main Course
Cuisine: Cambodian
Keyword: bamboo shoots, eggs, Kampot Pepper
Servings: 12
Calories: 423kcal
Author: Channy Laux

Ingredients

  • 12 large eggs
  • ½ bulb garlic
  • 3 pods star anise or 2 teaspoon ground star anise
  • cup Angkor Thnot sugar
  • ¼ cup soy sauce
  • ¼ cup fish sauce
  • ¼ cup oyster sauce
  • pounds pork belly 1” cubes
  • 1 tbsp Angkor Black Kampot Pepper ground
  • 1 tbsp salt
  • 17 ounces bamboo shoot tips ½” slices
  • 3 cups water
  • 28 ounces extra firm tofu 1”x2” lengths
  • 1 tbsp cooking oil

Instructions

  • Perfect Boil Eggs for easy to remove shell – In a small pot bring water to rolling boil. Using slotted spoon to gently add one egg at a time. Uncover the pot and let it continue cooking for 13-14 minutes. Turn off heat, discard the hot water, and place the eggs in a cold bath. When the eggs are cool to touch, peel them.
  • Place garlic & star anise in a spice sachet and tie securely.
  • Caramelize sugar over medium-low heat until brown (stir continuously to prevent burning the sugar)
  • Reduce heat to low, add sauces (soy, fish, oyster), stir until caramelized sugar dissolves into the sauce
  • Add eggs, stir about every 5 minutes to ensure the egg are evenly brown. Continue cooking for about 1 hour. Remove the eggs and set aside.
  • Add pork to caramelized sauce, increase heat to medium-high and mix well. Sprinkle with salt and pepper. Cook until meat turns brown (about 5 minutes)
  • Add bamboo shoots and mix well. Continue cooking for about 5 more minutes until bamboo starts to change color. Add the spice sachet and water mix well, bring to oil, then reduce heat to simmer for about 1 hour. Stir occasionally.
  • While the meat is simmering, heat a baking dish under a 500ºF broiler for 5 minutes. Place pieces of tofu and oil in a ziplock, gently shake it to let oil coding the tofu evenly. Empty the tofu onto the hot baking dish. Broil for 10 minutes, turn and continue broiling for an additional 5 minutes.
  • Add broiled tofu and eggs into the pot and simmer for about 15 minutes.

Nutrition Facts

Calories: 423kcal | Carbohydrates: 5g | Protein: 17g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1491mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Notes

Garnish with ground Kampot Pepper and julienne green onion. Serve with steam rice.
* Substitute Thnot Sugar with regular sugar.  You might enjoy learning more about Thnot sugar, why it is so flavorful and unique to Cambodian culture and cuisine.   
 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!


2 thoughts on “Braised Pork Belly”

  • 5 stars
    Hey thank you so much for posting this. I’ve been having trouble finding a good Kaw recipe. It is an interesting one because there are varying style based on country. I was looking for a Cambodian style one that I could do with my limited experience cooking Cambodian food. It was a bit salty at the end but extremely close to what I wanted personally. With just a small number of changes for personal taste, I am excited to be able to add this to my small but growing repertoire of homey dishes. Cheers to you!

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