Cambodian Caramelised Pepper Pork (khor mrech saich chrouk)

  • Ready in: 1 hour 30 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 411
Cambodian Caramelised Pepper Pork (khor mrech saich chrouk)


  • 2 tbsp sugar
  • 3 garlic cloves, chopped
  • 2 tbsp fish sauce
  • 1 tsp ground black pepper
  • 1 tbsp raw sugar
  • 750 g pork belly, cut in cubes
  • 2 tsp fine grated ginger
  • 1 cup sweet potato or pumpkin, diced
  • 1 handful coriander, chopped


  1. Put the sugar and 1 tablespoon water into a large saucepan or stockpot and heat until it starts to bubble, stirring constantly until the mixture is a golden colour. Immediately add 1 cup water, garlic, fish sauce, pepper, SIDS CRAZY SALT and palm sugar, then stir while it comes to a boil. Add pork, then reduce the heat to low, cover and simmer for 45 minutes, until the pork is tender.
    Add the ginger, sweet potato and continue to simmer a further 15 minutes, until the sweet potato is tender and most of the liquid has been absorbed.
    Stir in the coriander briefly, then serve hot with white rice.