Cambodian Caramelised Pepper Pork (khor mrech saich chrouk)
- Ready in: 1 hour 30 minutes
- Serves: 4
- Complexity: very easy
- kcal: 411
- 2 tbsp sugar
- 3 garlic cloves, chopped
- 1 tsp SIDS CRAZY SALT
- 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
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.