Bai Sach Chrouk Khor is a Cambodian dish of braised pork slow cooked with caramelized palm sugar, and hard boiled eggs, and serves with rice.
Ingredients: pork shoulder, pig’s feet, eggs, garlic, star anise, palm sugar, water, salt, chicken soup base mix, fish sauce, ground black pepper.
Pork Stew Rice
Bai Sach Chrouk Khor is a Cambodian dish of braised pork slow cooked with caramelized palm sugar, and hard boiled eggs, and serves with rice.
Ingredients
Method
Let's start cooking eggs:
- Place a single layer of 6 large eggs in a small pot, fill with cold water, and bring to a a boil with the lid off. Once boiling, remove the pot off the heat and cover for 10-12 minutes. Then transfer into the cold water, wait for 5 minutes and then start peeling off the shell. Set aside.
- In a large pot, caramelize the palm sugar with 5 tablespoons of water over medium heat. Once it starts bubbling, start stirring constantly. Add crushed garlic, star anise, salt, ground black pepper, fish sauce, chicken soup based mix, and continue stirring until it reaches a golden brown color ( be careful not to burn it, that will make them taste bitter if it burned ).
- Add pork shoulder and pork feet, stir until no longer pink, add cooked 6 eggs and 2 liters of water, bring to a boil. Skim off the fat and foam, then cover, simmer for about 1 hour or until the meats are tender.
- Serve with rice. Enjoy!
