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     
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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