Chha Kroeung Rib

Cambodian cuisine is a treasure trove of vibrant flavors, subtle aromas, and dishes that tell stories of ancient traditions and resourceful cooking. While many might be familiar with the more celebrated Southeast Asian cuisines, Khmer food holds its own unique charm, often characterized by a delicate balance of sweet, sour, salty, and spicy notes, underpinned by incredibly aromatic herb pastes. Today, we’re diving deep into one such culinary jewel: ឆាគ្រឿងឆ្អឹងជំនីជ្រូក – Chha Kroeung Chheung Chumnee Chruk, or more simply, Cambodian Pork Rib Stir-Fry with Kroeung.

At first glance, the name might seem a bit daunting, but let me assure you, the experience of tasting this dish is anything but. It’s a symphony of textures and tastes, a hearty, comforting, and intensely aromatic stir-fry that truly exemplifies the heart of Cambodian home cooking.

The Heart of the Matter: Kroeung

What sets Chha Kroeung Chheung Chumnee Chruk apart, and indeed many Cambodian dishes, is the use of kroeung. If you’ve ever delved into Thai or Laotian cooking, you might be familiar with curry pastes. Kroeung is Cambodia’s answer – a fragrant, meticulously crafted herb and spice paste that forms the flavor base for everything from stir-fries and soups to curries and marinades.

Making kroeung is an art form. It typically involves pounding together a vibrant mix of lemongrass, galangal, fresh turmeric, kaffir lime leaves, garlic, and shallots. The aroma that fills your kitchen as these ingredients are painstakingly bruised and blended is simply intoxicating. It’s this fresh, complex paste that infuses the pork ribs with their signature depth of flavor.

Chha Kroeung Chheung Chumnee Chruk

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course: Dinner, Lunch

Cuisine: Cambodian

Ingredients Method

Ingredients

  

For the Kroeung Paste:

• 4-5 stalks lemongrass trimmed to the white and pale green parts, and thinly sliced
• 1 thumb-sized piece of galangal or ginger if galangal is unavailable, peeled and sliced
• 5-6 cloves garlic peeled
• 3-4 shallots peeled and roughly chopped
• 1 thumb-sized piece of fresh turmeric peeled and sliced (or 1 tsp turmeric powder)
• 4-5 kaffir lime leaves stems removed

For the Pork Rib Stir-Fry:

• 1-2 lbs pork ribs cut into individual pieces
• 2 tablespoons vegetable oil
• 1-2 tablespoons fish sauce
• 1 tablespoons oyster sauce
• 1/2 teaspoon sugar More or less to your taste
• 1/2 cup water
• 1/2 cup Khmer hot basil or holy basil leaves
• Optional: msg or chicken bouillion
• Optional: Khmer chilies sliced (add to kroeung paste for more heat)
• Optional: Khmer eggplants, long beans, jalepenos, celery, and/or any combinations of these crispy veggies cut into 1-inch pieces

Method

 

1. Prepare the Kroeung Paste: Using a mortar and pestle or a food processor, combine all the kroeung paste ingredients. Grind or blend until you have a smooth, fragrant paste. This may take some time.
2. Marinate the Pork: In a bowl, toss the pork ribs with a few tablespoons of the kroeung paste to coat them well. You can let this marinate for at least 30 minutes, or for a deeper flavor, let it sit in the refrigerator for a few hours.
3. Stir-Fry the Pork: Heat the vegetable oil in a wok or a large skillet over medium-high heat. Add the marinated pork ribs and stir fry for a minute or two, and add fish sauce, oyster sauce, sugar, and chicken buillion powder or msg.
4. Add Seasoning: Add fish sauce, oyster sauce, sugar, and chicken bouillon powder or MSG. Stir well to combine all the ingredients and scrape any browned bits from the bottom of the pan.
5. Simmer: Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low, cover the wok, and let it simmer for about 10-15 minutes, or until the pork ribs are tender and the sauce has dried slightly. Stir occasionally so the sauce doesn't burn at the bottom of the pan.
6. Add Vegetables: If you are using eggplants, long beans, sweet peppers, or other vegetables, add them now and stir-fry until they are tender-crisp.
7. Add Basil: Turn off the heat and stir in the holy basil or Thai basil leaves until they are just wilted.
8. Serve: Transfer the stir-fry to a serving dish and serve immediately with hot steamed rice.