Braised Pork Belly
Kaw Sach Chrouk
An authentic and unforgettable, sweet and savory dish that’s good for your soul! 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. One of my favorite dishes growing up. It will make your house smell good, your tongue dance, and your tummy happy.
Total: 2hrs & 45min (prep 30min)
Style: Authentic Cambodian
Yield: 12 servings
12 large eggs
½ bulb garlic
3 star anise pods
⅓ C sugar
¼ C soy sauce
¼ C fish sauce
¼ C oyster sauce
1.5 pounds pork belly (1” cubes)
1 T ground
1 t salt
17 oz bamboo shoot tips (½” slices)
3 C water
28 oz extra firm tofu (1”x2” lengths)
1 T cooking oil
Garnish with ground Kampot Pepper and julienne green onion. Serve with steamed rice.
1. Hard boil and peel eggs, set aside
2. Place garlic & star anise in a spice sachet and tie securely.
3. Caramelize sugar over medium-low heat until brown (stir continuously to prevent burning the sugar)
4. Reduce heat to low, add sauces (soy, fish, oyster), stir until caramelized sugar dissolves into the sauce
5. 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.
6. 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)
7. Add bamboo shoots and mix well. Continue cooking for about 5 more minutes. Add the spice sachet and water mix well, bring to oil, then reduce heat to simmer for about 1 hour. Stir occasionally.
8. 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.
9. Add broiled tofu and eggs into the pot and simmer for about 15 minutes.