Cambodian caramelised pepper pork | Cruise Mekong River

Cambodian caramelised pepper pork

Cambodian caramelised pepper pork

In Cambodia, this dish often includes hard-boiled quail or duck eggs. If using, mix the peeled eggs through the finished dish to heat through with the coriander.
ingredients jump to instructions

2 tbsp sugar
3 garlic cloves, chopped
2 tbsp fish sauce
1 tsp freshly ground black pepper
1 tbsp grated palm sugar
750g pork belly, cut into cubes
2 tsp finely grated fresh ginger
150 g (1 cup) peeled and diced sweet potato or pumpkin
1 handful fresh coriander leaves and stems, chopped
instructions jump to ingredients

Put the sugar and 1 tablespoon water into a large saucepan or stockpot and heat until it starts to bubble, stirring constantly until the mixture is a golden colour.

Immediately add 250 ml (1 cup) water, the garlic, fish sauce, pepper and palm sugar, and stir while it comes to a boil.

Add the pork, then reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is tender.

Add the ginger and sweet potato and continue to simmer for a further 15 minutes, or until the sweet potato is tender and most of the liquid has been absorbed.

Stir in the coriander briefly, then serve hot with white rice.

Note: In Cambodia, this dish often includes hard-boiled quail or duck eggs. If using, mix the peeled eggs through the finished dish to heat through with the coriander.

Note: This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

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