Lemongrass Pork Belly (Kaw Sach Chrouk)

Posted byChef ChannyPosted inAuthentic Cambodian, RecipeTags:,

intro text goes here

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.
Print Recipe Rate Recipe
Prep Time: 12 hours
Cook Time: 8 hours
Course: Appetizer, Main Course
Cuisine: Cambodian
Keyword: lemongrass, Pork
Servings: 12
Author: Chef Channy

Ingredients

Instructions

  • 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

Notes

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 Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

Leave a Reply