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 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: 8 servings
12 large eggs
½ bulb garlic
3 star anise pods
¼ C sugar
¼ C soy sauce
¼ C fish sauce
¼ C oyster sauce
1.5 pounds pork belly (1” cubes)
1 T ground Black Kampot pepper
¼ t salt
10 oz bamboo shoot tips (½” slices)
3 C water
28 oz extra firm tofu (1”x2” lengths)
1 T olive oil
Garnish with ground Kampot Pepper and julienne green onion. Serve with steam rice.
1. Hard boil and peel eggs, set aside
2. Place garlic & star anise in a 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. Add the spice sachet. Cook until meat turns brown (about 5 minutes)
7. Add bamboo shoots and mix well. Continue cooking until the bamboo is wilted. Add 1 cup water, reduce heat and simmer 1 hour and 15 minutes. Stir occasionally.
8. Heat a baking dish under a 500ºF broiler for 5 minutes. Place tofu in a ziplock bag and olive oil. Gently shake it, then empty onto the hot baking dish. Broil for 10 minutes, turn and continue broil for additional 5 minutes.
9. Add broiled tofu to the pot at the last 15 minutes of simmering