Lemongrass Pork Belly (Kaw Sach Chrouk)

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Sack Chrouk Prawlak Kroeung – Golden and crispy pork belly, marinated overnight and slow roasted making the inside succulent and juicy. Served with fresh pickled veggies.
Prep Time: 12 hours
Cook Time: 8 hours
Course: Appetizer, Main Course
Cuisine: Cambodian
Keyword: lemongrass, Pork
Servings: 12
Author: Channy Laux



  • Marinate meat – Mix all ingredients in large bowl. Add pork belly, mix well and marinate for at least 4 hours (best overnight).
  • Cooking – Place the pork skin side up on baking sheet and roast at 200ºF for 8 hours. Let cool, remove and discard skin.
  • Brown meat – Preheat oven to 450°, place baking dish in oven while the oven is warming up. Once oven has reached 450°, switch oven to broil keeping the same temperature. Place meat on the hot baking dish with fat side up and broil for 3-5 minutes


Make ahead:
After removing the skin, store the meat in the frig for up to 5 days. Reheat by following steps to brown the meat.
*Substitute oyster sauce with soy sauce     
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