Khor Sach Chrouk (recipe)

Khor Sach Chrouk (recipe)
Dish	Khor Sach Chrouk
Recipe language	English
Adapted from	Terence Carter, Grantourismo
Instructions	Recipe available
Yield	Sharing
Preparation time	60 minutes
Cooking time	120 minutes
Subjects	Food & Foodways

Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.

This page records one documented preparation of Khor Sach Chrouk, summarised from a published recipe. (Grantourismo)

Ingredients

• 500 g pork belly
• 2 tbsp salt
• 2 tbsp sugar
• 1 star anise
• 1 cinnamon stick
• 25 g garlic cloves, crushed and chopped
• 1 tbsp ground black pepper
• 50 g ginger, sliced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 30 g palm sugar
• 500 ml chicken stock
• 1 tbsp dark soy sauce
• 150 g raw peanuts, peeled
• 1 tbsp ginger, cut into thin batons, to garnish
• 2 tbsp coriander leaves
• 1 tbsp roasted peanuts, optional, to garnish

Preparation

1. Dissolve the salt and sugar in hot water, add the star anise and cinnamon and cool the brine.
2. Submerge the pork belly in the brine overnight.
3. Drain and dry the pork and cut it into five-centimetre squares.
4. Marinate the pork with the fish sauce, soy sauce, sliced ginger and ground pepper about one hour.
5. Stir-fry the palm sugar with a little water in a Dutch oven three to five minutes.
6. Add the garlic, the pork with its juices and the raw peanuts and coat everything in the caramel.
7. Add the stock and simmer covered about 60 minutes.
8. Add the dark soy sauce and simmer uncovered a further 60 minutes, adding stock if the sauce tightens too much.
9. Garnish with ginger batons, coriander and roasted peanuts and serve with braised bok choy and steamed jasmine rice.

Sources and reuse information

• Grantourismo

The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.