Best 4 Caramelized Pork And Eggs Sach Chrouk Kho Nung Poang Moan Recipes

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**Caramelized Pork and Eggs (Sach Chrouk Kho Nung Poang Moan): A Cambodian Culinary Delight**

Cambodian cuisine is a symphony of flavors, textures, and aromas, and Sach Chrouk Kho Nung Poang Moan, or Caramelized Pork and Eggs, is a shining example of its culinary prowess. This beloved dish features tender pork belly caramelized in a rich, savory sauce, accompanied by fluffy steamed rice and a sunny-side-up egg. The combination of sweet, salty, and umami flavors creates an unforgettable taste experience that will tantalize your taste buds. So, gather your ingredients and embark on a culinary journey to Cambodia with this delectable dish. In this article, you'll find not only the recipe for Sach Chrouk Kho Nung Poang Moan but also variations like the Stir-Fried Caramelized Pork with Green Beans and the Caramelized Pork Skewers. Get ready to explore the diverse and flavorful world of Cambodian cuisine!

Let's cook with our recipes!

THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)



Thit Heo Kho Trung (Pork and Eggs in Caramel Sauce) image

Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.

Provided by Andrea Nguyen

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 11

1/4 cup granulated sugar, plus more as needed
1/8 teaspoon unseasoned rice vinegar or distilled white vinegar
1 1/2 pounds boneless pork shoulder, belly or leg (see Tip)
2 tablespoons canola or other neutral oil
2 1/2 tablespoons fish sauce, plus more as needed
1/2 medium yellow onion, thinly sliced
5 garlic cloves, smashed
1 1/2 teaspoons black peppercorns
2 cups unsweetened coconut water, strained if pulpy
4 large hard-boiled eggs, peeled
2 fresh Thai chiles or 1 serrano chile, thinly sliced (optional)

Steps:

  • Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
  • Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.
  • Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.
  • Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.

CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)



Caramelized Pork and Eggs (Sach Chrouk Kho Nung Poang Moan) image

Caramelized slow cooked pork with hard boiled eggs. Boiled eggs are surprisingly good stirred into savory sauces, as the whites absorb much of the flavor and add an interesting texture to the meal. This meal is traditionally enjoyed for the holidays. from khmerkromrecipes.com for ZWT9

Provided by Random Rachel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 eggs
1 tablespoon water (for caramel)
1 tablespoon sugar (for caramel)
2 cups water
3 garlic cloves, minced
1 stalk green onion, minced
1/4 cup fish sauce
1/4 cup sugar
2 cups fresh coconut juice or 2 cups coconut soda
1 1/2 lbs pork, cut into 2-inch cubes
salt and pepper

Steps:

  • Boil eggs in water using your preferred method. (I like to stick each egg with a thumb tack and boil for 10 minutes, then run under cold water so they don't get a green yolk.) Meanwhile, slice the pork into 2" chunks. Peel the eggs and set aside.
  • In a large pot, caramelize the sugar over medium heat, stirring constantly. When it reaches a deep golden color pour the 2 cups of water over it and stir well.
  • Add garlic, onion, fish sauce, sugar, salt, and coconut juice, stir until combined.
  • Add the pork meat, and cook over low heat for 40 minutes, stirring occasionally.
  • When the meat is tender add the boiled eggs, and continue cooking until they are just warmed through.
  • Serve hot with rice and sliced cucumber.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK



Michael Bao Huynh's Vietnamese Caramelized Pork image

Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.

Provided by Dana Bowen

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups sugar
2 1/2 pounds pork belly or butt, sliced into thin, inch-long strips
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fish sauce
2 heaping teaspoons minced garlic
1 dash sesame oil
1 medium Vidalia onion, sliced
4 scallions, sliced, green part only
Rice for serving

Steps:

  • Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
  • Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
  • Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

CARAMELIZED PORK BELLY (THIT KHO)



Caramelized Pork Belly (Thit Kho) image

This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.

Provided by Pat

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h43m

Yield 6

Number Of Ingredients 8

2 pounds pork belly, trimmed
2 tablespoons white sugar
5 shallots, sliced
3 cloves garlic, chopped
3 tablespoons fish sauce
ground black pepper to taste
13 fluid ounces coconut water
6 hard-boiled eggs, peeled

Steps:

  • Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
  • Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
  • Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
  • Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 15.6 g, Cholesterol 266.8 mg, Fat 26.3 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1831.6 mg, Sugar 6.3 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your caramelized pork and eggs. Look for pork belly with a good amount of marbling, and use fresh, organic eggs.
  • Cook the pork belly slowly: This will allow the fat to render out and the meat to become tender. Be patient and don't rush the process.
  • Don't overcrowd the pan: If you add too much pork belly to the pan, it will not cook evenly. Cook the pork belly in batches if necessary.
  • Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the pork belly from burning.
  • Make sure the pan is hot before adding the pork belly: This will help to sear the meat and prevent it from sticking.
  • Flip the pork belly regularly: This will help to ensure that it cooks evenly on all sides.
  • Add the eggs towards the end of cooking: This will prevent them from overcooking.
  • Serve the caramelized pork and eggs with rice or noodles: This is a traditional Cambodian dish, and it is best served with a bowl of steamed rice or noodles.

Conclusion:

Caramelized pork and eggs is a delicious and easy-to-make Cambodian dish. With a few simple ingredients and a little patience, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a new and exciting dish to try, give caramelized pork and eggs a try. You won't be disappointed!

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