Cambodian Style Red Pork Recipes
CAMBODIAN STYLE RED PORK
This dish is so flavorful and delicious. You can make it healthier by substituting the ground pork for ground turkey. If you like coconut milk based sauces you will adore this quick stovetop recipe. I learned this recipe when I was in culinary school when we were preparing different ethnic cuisines. It was a favorite of the...
Provided by Amanda Villarreal
Categories Pork
Time 30m
Number Of Ingredients 12
Steps:
- 1. Heat oil and sauté pork with cayenne and red pepper flakes until meat is browned.
- 2. Add garlic, ginger and shallots and sauté until soft.
- 3. Add sugar, fish sauce and coconut milk. Simmer for about ten minutes to let flavors blend and to thicken sauce.
- 4. Season with salt and pepper to taste and serve with white rice.
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- In a dry, small skillet over low heat, toast the peppercorns and star anise until slightly darkened and aromatic, 5 to 10 minutes. Transfer to a plate.
- Using the back of a large knife, a rolling pin, or a pestle, crush the stalks of lemongrass. Thinly slice or mince the tender white parts of the bruised lemongrass.
- In a mortar and pestle, crush together the peppercorns, star anise, garlic, and lemongrass to form a sorta pulverized mess. Add the oil and salt and mix everything together thoroughly.
- Massage all of the pepper marinade into the pork chops. Cover and refrigerate the pork chops to marinate for at least 2 hours and up to 24 hours.
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- Mix the marinade ingredients into a large bowl. Slice your pork into medium sized chunks and put it into the same bowl. Marinade for at least an hour to as long as overnight.
- Remove the bamboo shoots from the can and drain the juice. Rinse and cut them into quarters. Set aside for now. Boil some eggs for 10-15 minutes then let stand in how water for another 10 minutes. Peel.
- Place your thickest-bottomed-pot on the stove and put the heat to medium. Evenly coat the bottom of the pan with your cane or palm sugar. Allow it to melt and caramelize. Once it starts caramelizing, stir it frequently until the sugar is a dark brown. Don't let it burn or there will be a burnt taste in the stew. You definitely don't want that. When the sugar looks brown enough, add your pork into the pot and stir to distribute the sauce evenly on the pork. Allow the pork to cook in the sugar for at least five minutes.
- Add the bamboo shoots, fish sauce, chicken broth, and eggs. Add just enough water to cover everything. Now add in the star anise and stir the entire mixture well. Bring the entire pot to a boil then reduce to a simmer (medium low heat). Simmer for at least two 30 minutes. Skim any scum that rises. Taste it after it simmers for 30 minute and see if it’s salty enough for you. If not, add some more fish sauce or salt. I usually leave the lid uncover, and simmer for an hour or more until the meat is super tender and the broth is thicker.
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- To make the marinade, place ingredients in a plastic container and stir to combine. Add the pork, coating all the pieces, put on the lid and marinate for at least 3 hours (preferably overnight) in the fridge.
- Half an hour before cooking, remove the pork from the fridge and let it come up to room temperature.
- Remove the pork from the marinade and brush off any excess. Place on the grill and cook for around 3 minutes a side until cooked through. The meat should be a little charred and caramelised.
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3.9/5 (169)Servings 6Cuisine CambodianCategory Breakfast
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- Heat oven to 400 degrees. Coat the eggplants in the oil and put on a baking sheet. Roast in the oven for about 30 minutes or until the outside is slightly charred, the skin is wrinkled and the inside is soft. The eggplant can also be roasted on an outdoor BBQ, whole for the same results.
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