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Cambodian Caramelised Pepper Pork (khor mrech saich chrouk)

Cambodian Caramelised Pepper Pork (khor mrech saich chrouk)

Soft, tender pork in a one-of-a-kind nuoc mam sauce. It only takes a bit of fish sauce, soy sauce and sugar to bring out the best of your pork shoulder! Add some shallots, spring onions and Thaï pepper, and you're in Vietnamese heaven.

Ready in: 1 hour 30 minutes

Serves: 4

Complexity: very-easy

kcal: 411

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Ingredients

2 tbsp sugar
3 garlic cloves, chopped
1 tsp SIDS CRAZY SALT
2 tbsp fish sauce
1 tsp ground black pepper
1 tbsp raw sugar
750 g pork belly, cut in cubes
2 tsp fine grated ginger
1 cup sweet potato or pumpkin, diced
1 handful coriander, chopped

Directions

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 1 cup water, garlic, fish sauce, pepper, SIDS CRAZY SALT and palm sugar, then stir while it comes to a boil. Add pork, then reduce the heat to low, cover and simmer for 45 minutes, until the pork is tender.
Add the ginger, sweet potato and continue to simmer a further 15 minutes, 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.