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Braised Pork Belly Recipe with Ginger, Pepper, Palm Sugar, and Peanuts

This braised pork belly recipe with ginger, black pepper, palm sugar, and peanuts makes a comforting Cambodian slow-cooked pork belly dish that Cambodians would simply call a pork stew or khor sach chrouk – also spelt kaw sach chrouk. The palm sugar caramelises the pork and combined with ginger gives it a sweet fragrance, while the peanuts add crunch.
Prep Time1 hr
Cook Time2 hrs
Brining Time1 d
Total Time1 d 3 hrs
Course: Sharing
Cuisine: Cambodian
Servings: 4 Sharing
Calories: 1008kcal
Author: Terence Carter

Equipment

  • Dutch Oven

Ingredients

  • 500 g pork belly

Brine

  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 piece star anise
  • 1 piece cinnamon stick

Marinade

  • 25 g garlic cloves crushed & chopped
  • 1 tablespoon black pepper ground
  • 50 g ginger sliced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce

To Cook

  • 30 g palm sugar
  • 500 ml chicken stock
  • 1 tbsp dark soy sauce
  • 150 g raw peanuts peeled

Garnish

  • 1 tbsp ginger sliced into thin batons
  • 2 tbsp coriander leaves
  • 1 tbsp peanuts roasted (optional)

Instructions

  • Place the salt and sugar in a heatproof bowl pour over enough hot water to cover. Stir until both have dissolved. Let it cool down to room temperature or add a couple of ice cubes. When the water cools, add the pork to a plastic container and cover with the brine mix and extra water until completely covered. Add the star anise and cinnamon stick. Brine the pork belly overnight.
  • The next day, drain and pat dry the pork belly and cut into 5 cm squares.
  • To marinate the pork, combine the pork together with fish sauce, soy sauce, ginger batons and ground Kampot pepper. Mix well and leave to marinate for an hour. Depending on the temperature of your kitchen, if it’s not to hot you can leave this out of the fridge.
  • Once the pork is marinated, in a Dutch Oven, add the palm sugar and a little water and stir-fry for 3-5 minutes. Add garlic, pork (including its juices) and peanuts and stir-fry for 7-5 minutes. Mix the pieces of pork so that they’re all fully coated with the palm sugar.
  • Add stock and simmer with the lid on for 60 minutes.
  • Add the dark soy sauce and simmer with the lid off for another 60 minutes. Top up the stock if the sauce becomes too thick.
  • Serve with braised bok choy and steamed jasmine rice.

Nutrition

Calories: 1008kcal | Carbohydrates: 32g | Protein: 26g | Fat: 88g | Saturated Fat: 27g | Cholesterol: 94mg | Sodium: 4584mg | Potassium: 757mg | Fiber: 4g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg