How to Make Cambodian Dry-Cooked Pork Strips Asian Cooking Recipe Cuisine

Cambodia Dry-Cooked Pork Strips

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings

1 tbsp peanut oil

2 tbsp tuk trey

2 tbsp soy sauce

1 tsp sugar

8 oz pork fillet, cut into thin, bitesize strips

8 lettuce leaves

chili oil, for drizzling

fresh cilantro leaves

a handful of fresh mint leaves


Directions:

In a wok or heavy pan, heat the oil, tuk trey and soy sauce with the sugar. Add the pork and stir-fry over a medium heat, until all the liquid has evaporated.

Cook the pork until it turns brown, almost caramelized, but not burnt.


Drop spoonfuls of the cooked pork into lettuce leaves, drizzle a little chili oil over the top, add a few coriander and mint leaves, wrap them up and serve immediately. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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