These Chinese New Year food recipes come mainly from Cambodia, where the Chinese-Cambodian community celebrates Chinese New Year, and Vietnam, where Lunar New Year or Tết is celebrated. Some dishes are traditionally made for Lunar New Year offerings and family feasts, while others are special occasion dishes cooked and eaten year-round, not only for Chinese New Year. All have a place on the table during the spring festival.
The Lunar New Year or Chinese New Year holiday kicks off on 17 February 2026, marking the start of the Year of the Fire Horse, and two weeks of celebrations that culminate in the Lantern Festival in China, Hong Kong and Macau, and here in Cambodia and other countries with Chinese communities, such as Thailand, Myanmar, Malaysia, and Singapore.
If you’re celebrating Chinese New Year or Lunar New Year, or just using it as an excuse to cook Chinese food, do browse our recipes for lucky food, such as longevity noodles, dumplings and spring rolls, and our collections of Chinese fried rice recipes and Chinese egg recipes. We’ve got everything from marbled Chinese tea eggs and Chinese egg drop soup to egg foo young, both the Cantonese original and Chinese-American egg fu young with gravy.
Here in Cambodia the holiday is called Chinese New Year but it’s Lunar New Year in Vietnam and in East Asian countries that also follow the lunisolar calendar, such as Korea, Japan and Taiwan, as well as countries with citizens with Chinese heritage and Chinese diasporas, such as Australia, the UK and the North American countries.
We love getting into the spirit of the holiday here in Siem Reap, our home of ten years, making dumplings, frying spring rolls, slurping noodles, and spring cleaning. So we thought we’d share a round-up of Chinese New Year food recipes, which are predominantly Chinese-Cambodian recipes and a few recipes from Vietnam, where we lived before Cambodia, where Tet is celebrated.
Before I share this compilation of Chinese New Year food recipes, I have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo by using our links to buy a handcrafted KROK, the best mortar and pestle ever; book a cooking class or meal with locals on EatWith; or buy something on Amazon, such as one of these best new cookbooks, classic cookbooks for serious cooks or gifts for Asian food lovers. Now let me tell you all about these Chinese New Year food recipes.
Chinese New Year Food Recipes from Cambodia and Vietnam for Your Lunar New Year Feasts
These are our favourite Chinese New Year food recipes for Lunar New Year feasts.
Stir Fried Clams Recipe with Spicy Sweet Tamarind Sauce and Aromatic Basil
This recipe for Cambodian stir fried clams recipe with spicy sweet tamarind sauce and aromatic basil makes a super easy but striking-looking dish that’s fantastic for a casual seafood feast with friends. The addictive sauce is sweet due to the ripe tamarind and creamy palm sugar, spicy from bird’s eye chillies and chilli paste, while the fresh perfumed basil provides aroma. The dish takes just minutes to prepare.
This is not a dish I would have made before moving to Cambodia but Cambodia changes you – and not in the ways you probably imagine. Sure, you’ll be inspired by the wonderful Cambodians you meet, who must be the most laidback of all Southeast Asians, and if you stay long enough, you’ll become much more relaxed, as well as more resourceful and resilient.
Move to Cambodia and you might find yourself foraging for herbs on your afternoon walks or plucking mangoes from the gardens of complete strangers, as Terence has taken to doing. Nobody minds. If you’re anything like me, you’ll acquire some local habits, like picking out tiny fiddly things like lotus seeds and these little baby blood clams. Both are well worth the effort!
Here in Siem Reap you’ll find this stir fried clams recipe with spicy sweet tamarind sauce and aromatic – or chhar ngeav ampil tum – in good Cambodian eateries and restaurants, but it’s so much better made at home, as you can ensure you’re using the freshest clams and you can adjust the sweet spicy tamarind sauce to your taste.
Stir Fried Clams Recipe with Spicy Sweet Tamarind Sauce and Aromatic Basil
Pot Stickers Recipe for Crispy Fried Chicken and Vegetable Dumplings
One of my favourite dumpling recipes, our easy pot stickers recipe makes crispy Chinese fried dumplings with homemade wrappers and a savoury ground chicken and vegetable filling. First fried until crunchy then quickly steamed in the wok, they’re super-easy to make – can’t beat homemade – and also versatile: fill them with minced pork and vegetables or just vegetables.
The homemade wrappers are a cinch to prepare and it’s hard to beat homemade dough when it comes to pot stickers – or any Chinese dumplings, or any dumplings, for that matter – however, you could use store-bought wrappers if you’re short on time.
I personally prefer to wait to make these until Terence and I have more time to enjoy the process – it’s much more fun to make dumplings with loved-ones – and we can put some jazz on and open a bottle of wine and enjoy our dumpling-making.
Homemade Pot Stickers Recipe for Crispy Chinese Fried Dumplings with Chicken and Vegetables
Chive and Pork Dumplings Recipe for the Cambodian-Chinese Take on Jiaozi
Dumplings are a lucky food for Lunar New Year and my Chinese-Cambodian friends tell me that Chinese New Year would not be complete without dumplings on the table for every Spring festival meal.
Families will often sit and make them together before New Year’s Eve and make enough to cover all holiday meals. This easy chive and pork dumplings recipe makes one of the most popular dumplings here in Cambodia. They’re essentially the Cambodian-Chinese version of jiaozi, the delicious dumplings found right across China.
In Cambodia, they’re often more rustic – no fancy pleating needed – and packed with chives and a little ground pork mince. We love dipping them in Sichuan-style chilli oil or a do-it-yourself sauce of chilli, soy and vinegar.
Easy Chive and Pork Dumplings Recipe for the Cambodian-Chinese Take on Jiaozi
Sichuan Style Wonton Recipe for the Sichuan Red Chilli Oil You Made
Easy to make, these spicy Sichuanese wontons have a pork filling that’s so perfectly seasoned you could eat them on your own. But why would you want to when you can generously douse them in some homemade Sichuan red chilli oil.
There are many different recipes for the pork filling for this Sichuan style wonton recipe, but the good ones all start with pork mince with a meat to fat ratio of 80/20. This allows the fat to render in the wonton while cooking, keeping the filling moist.
There’s an old Chinese tradition of stirring the pork mixture in one direction only for 3-4 minutes. The theory is that this keeps the filling tender and moist. And who am I to distrust an ancient Chinese tradition. It also helps to make sure all the ingredients are combined well.
Sichuan Style Wonton Recipe for That Sichuan Red Chilli Oil You Made
Cambodian Fried Spring Rolls Recipe for Crispy Deep-Fried Egg Rolls
No compilation of Chinese New Year food recipes would be complete without a recipe for spring rolls. Although eaten year-round nowadays, historically spring rolls were eaten for Chinese New Year and the Spring festival that followed.
While the origin of the spring roll is Chinese, and in Cambodia specifically its provenance is the Chinese-Cambodian community, these fried spring rolls are cooked and eaten by everyone in Cambodia these days.
This classic Cambodian fried spring rolls recipe makes a crunchy deep-fried spring roll filled with minced pork, dried shrimp, carrot, garlic, and daikon radish or taro, seasoned with fish sauce, Kampot pepper, sea salt, and palm sugar.
Fillings vary from region to region in China, but the pork mince-based mixture is nearly always marinated and the marinade typically includes any combination of oyster sauce (we like Lee Kum Kee Premium Oyster Sauce), soy sauces (we like to use these light and dark soy sauce brands), sesame oil, and perhaps Shaoxing cooking wine. We also have a tangy Cambodian fried spring roll dipping sauce recipe that you can make to serve with your spring rolls.
Cambodian Fried Spring Rolls Recipe for Crispy Deep-Fried Egg Rolls Just Like in Cambodia
Egg Drop Soup Recipe for Egg Flower Soup Like Your Favourite Chinese Restaurant Makes
Our egg drop soup recipe makes an egg flower soup just like your favourite Chinese restaurant does – a velvety yellow soup so dense with creamy egg wisps that it’s almost like a liquid omelette. Slender slices of shiitake mushrooms ensure it isn’t! A drizzle of sesame oil, pinch of white pepper and sprinkle of spring onions complete this comforting broth.
This classic egg drop soup recipe will make you an ‘egg flower soup’, as the Chinese name literally translates to, which tastes just like the egg drop soup I grew up eating at our favourite neighbourhood Chinese restaurant in the western suburbs of Sydney. I imagine it tastes very much like a Chinese-American egg drop soup.
Egg drop soup is one of the most popular Chinese New Year food recipes as eggs are associated with fertility, birth and new beginnings. And we have more Chinese egg recipes here.
Egg Drop Soup Recipe for Egg Flower Soup Like Your Favourite Chinese Restaurant Makes
Longevity Noodles Recipe for Lunar New Year for Long Life, Good Luck and Prosperity
One of our favourite Chinese New Year food recipes is this longevity noodles recipe for long life noodles. It’s a traditional Chinese noodle dish made during Chinese New Year or Lunar New Year to bring longevity, good luck and prosperity – as long as you don’t cut the noodles!
This is a super easy recipe, just take care not to break the noodles when you’re boiling them, stir-frying them or eating them, because if you do you’ll get bad luck! We buy a Singapore brand of longevity noodles here in Siem Reap produced by Hup Huat Noodles, to a recipe dating to 1930.
This brand on longevity noodles isn’t available on Amazon, but I’m sure you’ll find them or a similar noodle in an Asian market, specialty Asian grocer or a supermarket with well-stocked Asian sections. Ask for yi mein, yi mian, yee mein, yee fu or e-fu noodles. Good luck!
Longevity Noodles Recipe for Lunar New Year for Long Life, Good Luck and Prosperity
Cambodian Cha Mi Sou Recipe for Stir Fried Vermicelli Noodles for Khmer New Year
This Cambodian cha mi sou recipe for stir-fried vermicelli noodles with pork and mushrooms and a savoury sauce makes my take on a popular celebratory dish cooked for both Chinese New Year and Khmer New Year, as well as other special occasions in Cambodia.
A dish of Cambodian-Chinese heritage, cha mi sou is thought to have originated in China’s Fujian province, with cousins right across Southeast Asia. The savoury sauce is made from fish sauce, dark soy sauce and oyster sauce, the latter giving away its Chinese-Cambodian provenance.
An Asian kitchen essential, a wok is essential for stir-frying noodles. We recommend a cast iron wok with a long handle, but for effective stir-frying you really need high heat. A compromise is a round flat-bottomed non-stick wok.
Along with a classic Cambodian chicken curry and braised pork with palm sugar, cha mi sou is one of the most popular Cambodian dishes shared by families during the New Year periods and yet it’s perhaps one of the easiest celebratory dishes to cook.
Cambodian Cha Mi Sou Recipe for Stir Fried Vermicelli Noodles for Khmer New Year
Ginger Scallion Sauce Recipe for Ginger Scallion Noodles
While longevity noodles are a traditional Chinese New Year staple, friends tell me that these days in non-traditional households, any noodles are welcome on the table, as long as you follow the rules and don’t break the strands of noodles.
This ginger scallion sauce recipe for ginger scallion noodles makes the much-copied Momofuku homage to the classic Southern Chinese sauce that chef David Chang and food writer Francis Lam popularised over a decade ago.
Before we knew it as the Momofuku ginger scallion sauce for ginger scallion noodles from chef David Chang’s Momofuku: A Cookbook published back in October 2009, Chang said it was “the secret sauce” served up in Cantonese joints all over New York City. For Francis Lam, it was a Cantonese sauce served to accompany poached chicken and his mother gave him containers of it when he was away in college.
Ginger Scallion Sauce Recipe for Ginger Scallion Noodles – The Momofuku Homage to a Chinese Classic
Cambodian Mee Katang Recipe for Quick and Easy Cantonese Style Noodles
Our Cambodian mee Katang recipe makes a tasty Cambodian-Chinese stir-fry dish called Cantonese noodles in Khmer. While not as ubiquitous in Cambodia as noodle soup dishes such as nom banh chok and kuy teav, nor as popular as wok-fried noodles like lort cha, mee Kola, chha kuy teav (stir-fried rice noodles), or mee Siem (crispy fried noodles with pork and fermented soy bean), mee Katang is still sold at street food carts and eateries.
A descendant of the Cantonese dish chow fun, mee Katang is made with the same fresh, flat, wide rice noodles called hor fun, which are stir-fried in light soy sauce, dark soy sauce and oyster sauce to give the noodles colour as much as flavour. In Cambodia, mee katang recipes typically include Chinese broccoli (kai lan or gai lan), julienned carrot and scrambled eggs.
While we love mee Katang with marinated pork, the noodles can be stir-fried with beef or chicken, shrimps or mixed seafood. Served ‘dry’ or ‘wet’, in a gravy made from a tapioca or corn starch slurry, mee Katang is a cousin to Thailand’s pad see ew and Thai rad na or lad na in Laos, which share similar ingredients.
Although surprisingly, while fish sauce, a favourite Khmer ingredient, is used in the noodle dishes in neighbouring countries, in Cambodia mee Katang recipes typically include salt and oyster sauce, reflecting mee Katang’s Chinese provenance.
Cambodian Mee Katang Recipe for Quick and Easy Cantonese Style Noodles
Char Siu Chinese Barbecue Pork Recipe
Char siu pork is another popular choice for Chinese New Year in Cambodia. Sweet and sticky on the outside, tender and juicy within, this Chinese barbecue pork recipe is super easy to make, it fills your kitchen with amazing aromas, and it’s very versatile.
For Chinese New Year, it will undoubtedly form one of numerous plates that comprise a holiday spread. After the Spring Festival, you can eat this just with steamed rice and Chinese greens and use any leftovers in fried rice or num pang or banh mi.
Crispy Five-Spice Pork Belly Recipe
Along with char siu, a five-spice crispy pork belly is a fantastic addition to a Chinese New Year feast. Five-spice or Chinese five-spice is a dry spice powder mix of ground cinnamon, cloves, fennel seeds, star anise, and Sichuan pepper that is traditionally used for Peking Duck, as well as a rub and in marinades for other dishes.
This is one of Terence’s favourite ways to cook pork belly and he’s been refining his version of this dish for years. It isn’t a labour-intensive dish, but the pork requires a couple of days of fridge time before final serving.
After the pork belly is cooked through, the cooled-off pork goes back in the refrigerator for at least another 12 hours, weighed down to make the pork perfectly even in height. The pork then goes back into the oven to get the skin perfectly crispy. While the presentation here is modern, you can present it in a traditional form for a family meal.
Five-Spice Crispy Pork Belly Recipe – A Refined Rendition for a Dinner Party
Vietnamese Braised Pork Belly and Eggs Recipe for Thit Kho Tau to Celebrate Lunar New Year
This Vietnamese braised pork belly and eggs recipe makes thịt kho tàu, also called thịt kho hột vịt, a rich dish of sweet and salty, melt-in-the-mouth, caramelised pork belly simmered slowly with boiled eggs. While it’s eaten all year in Vietnam, it was a traditional dish for Tết, the Vietnamese Lunar New Year.
Thịt kho tàu has long been one of our favourite Vietnamese dishes and while we used to eat it whenever we had the opportunity when we lived in Vietnam, it started out in life as an essential dish on family tables during Lunar New Year holiday of Tết.
This particular version of this caramelised pork belly and eggs dish has its provenance in Southern Vietnam, as the inclusion of fish sauce, coconut water and palm sugar give away, however, there is a similar dish that hails from Northern Vietnam, and you’ll also find similar braised pork and boiled eggs dishes all over Southeast Asia and China.
Vietnamese Braised Pork Belly and Eggs Recipe for Thit Kho Tau to Celebrate Lunar New Year
Chinese Special Fried Rice Recipe
This Chinese special fried dish is also called Yangzhou fried rice, because its provenance is the city of Yangzhou in Jiangsu province in China, which was one of the culinary hotbeds of Huaiyang cuisine.
The traditional version of this Chinese special fried rice dish includes cooked rice, char siu pork, shrimps, scallions, ‘scrambled’ eggs, peas, and carrots. Sea cucumber and crab meat are other additions.
Some recipes use lap cheong (or lap chong) instead of char siu pork. Growing up in Australia, this special fried rice was served at every suburban Chinese restaurant in Australia, not to mention at those old-school Cantonese ‘all you can eat’ restaurants that were in every city and town’s Chinatown, so it has a special place in the hearts of nostalgic Australians, especially during Chinese holidays.
Chinese Special Fried Rice Recipe, a Fantastic Filling One Pot Meal
Shrimp Fried Rice With Shrimp Paste Recipe for Cambodian Bai Cha Kapi
This Cambodian shrimp fried rice with shrimp paste recipe makes bai char kapi. Bai char – which you’ll also see written as bai cha, bai chaa, bai chha, bai tcha, and bay cha – is fried rice (‘bai’ is rice and ‘cha’ is to fry or stir-fry) and kapi is shrimp paste. It’s a popular dish on the Lunar New Year table in Cambodia.
Just like our recipe for Cambodian fried rice, this shrimp fried rice with shrimp paste recipe is super easy to make if you have leftover steamed rice in the fridge – day-old steamed rice is good, but a couple of days old is even better. In fact, fried rice in China and Southeast Asia is the result of leftover rice.
You won’t see this shrimp fried rice with shrimp paste on menus all over Cambodia, as most Cambodians prefer fish sauce and their beloved fermented fish paste called prahok to shrimp paste in my experience. However, you’ll come across this fried rice dish wherever you find shrimp paste made and sold, whether it’s made from river prawns or prawns from the sea.
Shrimp Fried Rice With Shrimp Paste Recipe for Cambodian Bai Cha Kapi
Stir Fried Morning Glory or Water Spinach Recipe
Southeast Asian greens, such as stir-fried morning glory or water spinach, called char trokuon in Cambodia, are not considered one of the lucky foods that you would traditionally have on the Lunar New Year table.
However, no meal in Cambodian is complete without a plate of stir-fried greens or a salad, and is almost one element of a spread of dishes, centred around rice, no matter what the holiday or occasion.
Stir Fried Morning Glory or Water Spinach Recipe for Cambodia’s Char Trokuon
Asian Leafy Green Vegetables with Oyster Sauce Recipe for Cha Spei Preng Kachong
This Asian leafy green vegetables with oyster sauce recipe makes Cambodia’s cha spei preng kachong. Any leafy Asian greens or Chinese green vegetables can be used – choy sum, bok choy, baby bok choy, gai lan etc. There are variations of this vegetable dish within China and right across Southeast Asia, but this is the Cambodian take on this classic side.
‘Cha’ or ‘char’ means to stir-fry or wok-fry, ‘spei’ refers to all Chinese or Asian leafy green vegetables, and ‘preng kachong’ refers to oyster sauce, although not specifically oysters as such, but molluscs with shells, such as clams and snails. This is wonderful as a side to braises and stews.
Asian Leafy Green Vegetables with Oyster Sauce Recipe for Cha Spei Preng Kachong
Chinese Lion’s Head Meatballs Recipe
This Chinese lions head meatballs recipe makes shizi tou, fried melt-in-the-mouth pork meatballs braised with Chinese cabbage. A classic of Huaiyang cuisine, traditionally the meatballs were enormous, each sitting on a cabbage leaf which forms the mane.
My meatballs are cub-sized for convenience as much as to avoid wastage. The recipe is adapted from legendary Chinese-born, Hong Kong-raised culinary historian and cookery writer Yan-Kit’s Classic Chinese Cookbook.
Chinese lions head meatballs originated in Yangchow, in China’s Kiangsu Province. The earliest incarnation of the dish was first created by a chef in the palace of Emperor Yang way back during the Sui Dynasty (589-618AD).
While the large meatballs are said to resemble lion’s heads and the frilly ends of Chinese cabbage their manes, Emperor Yang actually asked his chef to create a dish that reminded him of the sunflowers he’d spotted in the countryside on a journey, but that’s another story.
Chinese Lion’s Head Meatballs Recipe for Tender Pork Meatballs Braised with Cabbage
Cashew Chicken Recipe with Crunchy Asparagus and Chilli
If you adore Asian food and you’re a spice lover, but you’re cooking for people who can’t handle the heat, Cantonese food might be the answer. While Cantonese cooking is marked by clean flavours, crisp textures, light treatment with little more than a quick stir-fry in a hot wok, and a hint of umami, it’s versatile. Just don’t tell your Cantonese friends!
This easy cashew chicken recipe with crunchy asparagus and chilli makes a classic Cantonese-style stir-fried chicken with cashews with a few tweaks to accommodate those of us who prefer even more texture, flavour and spice. The beauty of the dish is that if you’re not a fan of fiery flavours, you can skip the chillies and enjoy the dish as it’s meant to be eaten.
Quick and Easy Cashew Chicken Recipe with Crunchy Asparagus and Chilli
Stir-Fried Chicken with Cashews Recipe for Cambodia’s Take on Cashew Chicken
In Cambodian families of mixed cultural heritage – Chinese-Cambodian and Khmer – a chicken or chicken dish will often take pride of place on the table instead of a roast piglet. It won’t just be any chicken dish, rather it will be something luxurious, like this stir-fried chicken with cashews recipe for cha moan krop svay chanti.
This Cambodian favourite has its origins in China, in a dish that is a cross between a Sichuanese dish and a Cantonese speciality, so it’s not so out of place on the Chinese New Year table. Found elsewhere in Southeast Asia, including Thailand, it has cousins in the ‘cashew chicken’ popular in the USA and Australia, and it’s incredibly delicious.
Stir-Fried Chicken with Cashews Recipe for Cambodia’s Take on Cashew Chicken
Easy Beef Stir Fry with Noodles Recipe for Saucy Tender Stir Fried Beef
This quick and easy beef stir fry with noodles recipe makes a saucy stir-fried beef in a classic Cantonese style just like your favourite Chinese restaurant makes, but with a couple of tweaks. The beef is tender thanks to the Chinese velveting technique, the capsicums bring sweetness, the mushrooms earthiness, and the slippery noodles hold everything together.
Please don’t be deterred by the long list of ingredients – half the ingredients make the marinade and stir fry sauce. Vegetables can be substituted if you want to treat this as a bit of a clean-out-the-fridge-veggie-drawer dish. In place of onions, capsicums and mushrooms, you could use scallions, carrot batons and baby corn, for instance.
Easy Beef Stir Fry with Noodles Recipe for Saucy Tender Stir Fried Beef
Vietnamese Clay Pot Caramelised Fish Recipe with Salmon, Turmeric, Dill, Peanuts
This easy Vietnamese caramelised fish recipe with fresh turmeric, fragrant dill and peanuts comes together quickly. Called ‘Vietnamese clay pot fish with fresh dill’ at Hoi An’s Red Bridge Cooking School where we first learnt to make it, the dish tastes like a fusion of two Vietnamese specialties, chả cá lã vọng from the North and cá kho tộ from the South.
Our recipe is adapted from a recipe for Vietnamese clay pot fish with fresh dill that we learnt to cook at the Red Bridge Cooking School when we lived in Hoi An in Central Vietnam way back in 2013. I’ve given their recipe a few small tweaks but it’s still essentially the same dish.
We make this caramelised fish recipe with salmon, because I absolutely adore salmon, and we use salmon pieces rather than fillets as they work better if you’re planning to serve this with rice or noodles. It’s a real showstopper of a dish and is wonderful for Lunar New Year.
Vietnamese Clay Pot Caramelised Fish Recipe with Salmon, Turmeric, Dill, Peanuts
Braised Pork Belly with Ginger, Pepper, Palm Sugar, Star Anise and Peanuts
Our braised pork belly recipe with ginger, black pepper, palm sugar, star anise, and peanuts makes a comforting melt-in-the-mouth slow-cooked Cambodian pork belly dish that locals here in Cambodia call a pork stew or khor sach chrouk – also spelt kaw sach chrouk – and it’s one of our best pork belly recipes. The palm sugar caramelises the pork and combined with ginger gives it a sweet fragrance, while the peanuts add crunch.
It’s also one of our best stew recipes. ‘Khor’ or ‘kaw’ is stew in Khmer and ‘sach chrouk’ means pork meat. A literal translation might be khor sach chrouk knhei mrech skor thnot sondek dei, which explains why it’s just called a Cambodian pork stew.
Whatever you want to call this braised pork recipe, it makes an incredibly delicious dish. It’s not only one of our favourite pork belly recipes, it’s one of our favourite pork recipes full stop, and thanks to those peanuts, it’s also one of our best recipes with nuts.
Braised Pork Belly with Ginger, Pepper, Palm Sugar, Star Anise and Peanuts
Slow-Cooked Pork Stew Recipe With Ginger and Star Anise for Khor Cheung Chrouk
Here in Cambodia, families who can afford to will buy a whole roasted piglet for Chinese New Year. Those who can’t will ensure there’s pork on the table for every Chinese New Year meal. This slow-cooked pork stew recipe makes an impressive and incredibly delicious dish.
While it takes some patience to make, it will fill your kitchen with the amazing aromas of pork, star anise and ginger. Served with fried spring rolls, dumplings, noodles, and stir-fried Asian greens, this Cambodian pork leg stew can be the centrepiece of a Lunar New Year feast.
One of the keys to making this slow-cooked pork stew recipe is that you need to find a good pork leg with plenty of meat to fat ratio. You do not want to go to the trouble of making this dish to find that 80% of your pork is actually fat – delicious as it is.
Terence uses his Dutch Oven to make the dish, placing a glass saucepan lid on top instead of the Dutch Oven lid so he can see how much stock is left in the oven.
Slow-Cooked Pork Stew Recipe With Ginger and Star Anise for Khor Cheung Chrouk
Please do let us know in the comments below if you make any of these Chinese New Year food recipes as we’d love to know how they turn out for you.
