Cambodian Braised Pork with Hard Boiled Eggs and Young Bamboo Shoots

Discovering the Comforting Flavors of Cambodian Braised Pork with Eggs and Bamboo Shoots

There’s a special kind of magic in a dish that tells a story of comfort, tradition, and incredible flavor. In Cambodian cuisine, one such dish that beautifully encapsulates these elements is Kaw Sach Chrouk Sach (Braised Pork with Hard-Boiled Eggs and Young Bamboo Shoots). It’s a dish that might not be as widely known as some other Southeast Asian specialties, but once you taste it, you’ll understand why it holds a cherished place in Cambodian homes.

Imagine tender pieces of pork belly, slow-braised to perfection until they practically melt in your mouth. The richness of the pork is balanced by the delicate, slightly chewy texture of hard-boiled eggs, which absorb all the wonderful flavors of the braising liquid. But what truly sets this dish apart is the addition of young bamboo shoots. Their subtle crunch and earthy notes provide a delightful contrast, adding depth and complexity to every bite.

The braising liquid itself is a symphony of savory notes, often featuring a blend of soy sauce, palm sugar, garlic, and sometimes star anise, giving it a wonderfully aromatic quality. The slow cooking process allows these flavors to meld beautifully, creating a rich, dark, and utterly irresistible sauce that coats every ingredient.

This dish is a testament to the art of slow cooking, transforming simple ingredients into something extraordinary. It’s often served with steaming hot jasmine rice, allowing you to spoon that incredible sauce over every grain. A small bowl of chili fish sauce (Prik Chee Kroeung) is often served on the side, offering a bright, spicy, and tangy kick that perfectly complements the rich braise.

Whether you’re looking to explore new culinary horizons or simply craving a deeply satisfying and comforting meal, Cambodian Braised Pork with Hard-Boiled Eggs and Young Bamboo Shoots is a dish that deserves a place on your table. It’s a taste of Cambodian heritage, a labor of love, and a truly delicious experience.

This Cambodian braised pork feet with eggs and bamboo is a flavorful dish combining tender pork feet, boiled eggs, and bamboo shoots simmered in a rich, aromatic broth. The slow braising process allows the ingredients to absorb the savory flavors, creating a delightful and hearty meal with a perfect balance of textures and tastes. 

Braised Pork Feet with Eggs and Bamboo Shoot

Cambodian braised pork feet with eggs and bamboo is a flavorful dish combining tender pork feet, boiled eggs, and bamboo shoots simmered in a rich, aromatic broth.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course: Dinner

Cuisine: Cambodian

Ingredients Method Video

Ingredients

  

• 1-2 pork trotters cleaned and cut into pieces
• 1 pound pork belly
• 1 can quail eggs
• 1-2 pounds preserved bamboo shoots
• 8 hard-boiled eggs peeled
• 4 cloves garlic minced
• 1 tablespoon vegetable oil
• 4 tablespoons sugar
• 2 tablespoons oyster sauce
• 2 tablespoon fish sauce
• 1 tablespoons black soy sauce
• 1 teaspoon sweet soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon Chinese five spice
• 1 tablespoon seasoning soy sauce
• 1 tablespoon chicken bouillon
• 1-2 teaspoons black pepper
• 1 teaspoon white pepper
• 4-5 cups water add more as needed
• Green onions and cilantro for garnish

Method

 

Parboil Pork Trotters

1. Start by cleaning the pork trotters thoroughly under running water. Remove any excess hair or debris and trim excess fat.
2. Fill a large pot with enough water to fully submerge the pork trotters. Place the pot on the stove over high heat and bring the water to a rolling boil.
3. Once the water is boiling, carefully add the cleaned pork trotters to the pot. Let the trotters boil for about 5-10 minutes. This helps remove impurities and slightly cooks the outer layer.
   
4. Drain and Rinse: After parboiling, drain the trotters and rinse them under cold running water. This stops the cooking process and removes any remaining impurities.
   
5. Optional: During the initial boiling, skim off any foam or impurities that rise to the surface.
6. Now your pork trotters are parboiled and ready to be braised.

Braised Pork Instructions

1. In a large pot, heat vegetable oil over medium heat.
2. Add sugar and stir until melted to a light brown and minced garlic, sauté until golden brown. Add 1 cup of water to stop the cooking process.
   
3. Add pork feet to the pot and brown them on all sides.
   
4. Add black pepper, oyster sauce, fish sauce, black soy sauce, sweet soy sauce, and seasoning soy sauce. Stir thoroughly, ensuring the trotters are well-coated.
   
5. Cover and simmer for about 15 minutes or until the broth thickens.
6. Add precooked pork belly.
   
7. Add water to the pot, bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour or until the pork feet are tender.
8. Add the hard-boiled eggs, quail eggs, and sliced bamboo to the pot and let them simmer in the sauce for an additional 30 minutes.
   
9. Once the pork feet and eggs are cooked, garnish with chopped green onions and cilantro.
   

Video