Sweet Pork Belly with Boiled Eggs
This sweet pork belly with boiled eggs dish has a simple recipe, but is a firm favourite when placed on the table in a typical Cambodian feast.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Main
Cuisine: Cambodian
Servings: 8
Calories: 372kcal
Author: Terence Carter
- 4 pieces coriander roots
- 4 cloves garlic peeled
- 1 tsp white peppercorns
- 2 tbsp palm sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp cooking oil
- 500 grams Pork belly rind on
- 6 hard boiled eggs
- 1 cup of water
- 1 hand full coriander leaves to serve
- 1 pinch salt or to taste
Grind the garlic, peppercorns and coriander roots in a mortar and pestle.
In a medium sized pan, heat the oil over medium heat and add the ground ingredients.
As soon as aromas are released from the mix, add the palm sugar and a little salt. If using liquid palm sugar, add the dark soy. If using palm sugar 'disks' wait until the palm sugar has liquified before adding the dark soy. Then add the light soy. Turn the heat to low.
Once the palm sugar has completely caramelised, cut the pork belly into 5cm squares and add the pork. Add enough water to cover the pork.
Cover the pan and cook on low for at least an hour. Top up with water as necessary. When the pork is cooked to your liking (we like it so that you can cut through the pork with a spoon), add the boiled eggs and cook for another 10 minutes.
As the dish is usually served with several other dishes, plate in a serving dish and sprinkle with the coriander.
Serving: 1g | Calories: 372kcal | Carbohydrates: 5.7g | Protein: 33.3g | Fat: 21.8g | Saturated Fat: 8.5g | Polyunsaturated Fat: 13.3g | Trans Fat: 0g | Cholesterol: 195mg | Sodium: 1515mg | Fiber: 0.1g | Sugar: 4.8g