How to Make Cambodian Braised Black Pepper Pork Asian Cooking Recipe Cuisine

Cambodia Braised Black Pepper Pork

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, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

4 cups pork stock or water

3 tbsp fish sauce

2 tbsp soy sauce

1 tbsp sugar

4 garlic cloves, crushed

1 1/2 oz fresh ginger, peeled and finely shredded

1 tbsp ground black pepper

1 1/2 lb pork shoulder, cut into bite size cubes

Directions:

In a large heavy pan, bring the stock or water, fish sauce and soy sauce to a boil. Reduce the heat and stir in the sugar, garlic, ginger,black pepper and pork. Cover the pan and simmer for about 1 1/2 hours until the pork is very tender and the liquid has reduced.


Serve the pork with steamed jasmine rice, drizzle the braised juices over it and accompany with fresh salad. 


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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