Cambodian Kaw Sach Chrouk
The Cambodian Kaw Sach Chrouk recipe is one of the finest examples of Khmer cuisine.
Print Recipe
Pin Recipe
Servings: 8 People
Calories: 511 kcal
Equipment
- Large Saucepan
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 lb boneless pork shoulder, cut into 1 1/2 inch cubes
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 3 garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tbsp chopped lemongrass
- 2 tbsp chopped cilantro
- 2 tbsp chopped green onions
- Steamed rice, for serving
Instructions
- In a large saucepan, heat the sugar over medium heat until it melts and turns a golden brown color, about 5 minutes.
- Add the soy sauce and fish sauce to the caramelized sugar and stir until well combined.
- Add the vegetable oil to the saucepan and heat over medium heat. Add the garlic, shallots, and chilies to the pan and cook until fragrant, about 2 minutes.
- Add the pork to the pan and cook until browned on all sides, about 5 minutes.
- Pour the caramelized sugar and soy sauce mixture over the pork and stir to coat.
- Add the lemongrass and cilantro to the pan and stir to combine.
- Reduce the heat to low, cover the pan, and let the dish simmer for about 1 hour, or until the pork is tender and the sauce has thickened.
- Serve the Kaw Sach Chrouk over steamed rice and garnish with chopped green onions.
Notes
Tips and Tricks
To save time, prepare all of the ingredients before starting the cooking process. To ensure even cooking, make sure to cut the pork into similar sized cubes. To enhance the flavor, marinate the pork in the soy sauce and fish sauce mixture for at least 30 minutes before cooking.Nutrition
Serving: 1g | Calories: 511kcal | Carbohydrates: 25g | Protein: 33g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 1053mg | Potassium: 522mg | Fiber: 1g | Sugar: 20g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
