Cambodian Braised Pork and Eggs (Khor Ch’eung Chomni Chrook)

~The one thing I have always missed about ex-boyfriends, is their mothers’ cooking. One such mom- she was not a great cook or nor a creative one, much like my own grandmother. And like my grandmother, the few dishes she did know how to make, she did very well. Simply called “kho” in their household, this is the Cambodian counterpart to its Vietnamese cousin, Thit Heo Kho Trung. Because the two countries border so close to one another, it is not surprising that Vietnam cuisine made a huge influence on its neighbor. The basic flavor is very similar, but does not contain coconut and yields more sauce to enjoy with steamed rice. It may also be more or less fatty, depending on the cut of meat. Other commonly used cuts include pork butt, shoulder, belly and spare rib. If using a fattier cut, skim excess oil from surface before adding eggs to braise.

Ingredients:

1.5lbs boneless country-style ribs

6 large eggs

5 tbsp fish sauce

½ portion of caramel sauce

3 cups water

1 tbsp fresh ground pepper

1 tsp vegetable oil

Marinade (separate from ingredient list):

½ portion of caramel sauce

3 tbsp fish sauce

1 tsp fresh ground pepper

1 shallot- minced

Prep Directions:

1. In a medium bowl, combine ingredients for marinade. Cut pork into 2” chunks. Toss pork thoroughly in marinade. Cover and refrigerate overnight.

Cooking Directions:

1. In a small pot, submerge eggs in cold water. Set pot on high heat. Once water comes to a boil, lower heat to medium and let eggs cook uncovered for 4min.
2. Remove from heat and drain hot water. Run eggs under cold water and submerge for 5min. Peel eggs and set aside.
3. Heat a medium pot on high heat. Sparsely cover surface with vegetable oil. Briefly sear surface of pork.
4. Pour in liquid from marinade, water, remaining portion of caramel sauce, fish sauce, and fresh ground pepper. Lower heat to medium low. Cover and braise for 20min.
5. Submerge eggs in braising sauce and move pork over to make room if necessary. Cover and braise for 25min. Once in a while, use a spoon or fork to roll the eggs over so they color evenly and soak in the braising liquid.
6. Serve with steamed jasmine rice.