Can I make this dish ahead of time?
Yes, the caramelized pork belly and eggs can be made a day in advance and reheated. The flavors often deepen overnight.
DINNER
Khmer Caramelized Pork Belly with Eggs and Tangy Pickles
Experience the rich, savory-sweet flavors of Cambodia with this classic dish. Succulent pork belly is slow-cooked in a deeply caramelized sauce, paired perfectly with tender hard-boiled eggs and a vibrant side of quick-pickled vegetables for a delightful balance of richness and bright acidity.
HOW TO MAKE IT
Let's cook.
01
Hard-boil the 6 large eggs: Place eggs in a saucepan, cover with cold water, bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes. Drain, cool in ice water, peel, and set aside.
02
Prepare the pickled vegetables: In a small bowl, combine 1 cup white vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Stir until sugar and salt dissolve. Add 1 julienned carrot and 1/2 julienned cucumber. Let sit for at least 20 minutes while preparing the pork.
03
Sear the pork belly: Heat a large pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear for 8-10 minutes, stirring occasionally, until browned on all sides and some fat has rendered. Drain off excess fat, leaving about 1 tablespoon in the pot.
04
Caramelize the sugar: Add 1/4 cup palm sugar to the pot with the pork belly. Cook over medium heat for 3-5 minutes, stirring constantly, until the sugar melts and turns a deep amber caramel color. Be careful not to burn it.
05
Build the sauce: Stir in 3 minced garlic cloves and 1 tablespoon crushed black peppercorns. Cook for 1 minute until fragrant. Pour in 1/4 cup fish sauce and 1 cup water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
06
Braise the pork: Add the peeled hard-boiled eggs to the pot. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the pork belly is very tender. Stir occasionally to prevent sticking and ensure even cooking.
07
Reduce the sauce: Remove the lid and increase the heat to medium-high. Simmer for 5-10 minutes, stirring frequently, until the sauce thickens and coats the pork and eggs. Taste and adjust seasoning if needed.
08
Serve: Ladle the caramelized pork belly and eggs over steamed jasmine rice, garnished with the quick-pickled vegetables on the side.
About This Recipe
Experience the rich, savory-sweet flavors of Cambodia with this classic dish. Succulent pork belly is slow-cooked in a deeply caramelized sauce, paired perfectly with tender hard-boiled eggs and a vibrant side of quick-pickled vegetables for a delightful balance of richness and bright acidity.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can marinate the pork belly in a little fish sauce and black pepper for 30 minutes before searing. Ensure the caramelization of the sugar is a deep amber, but not burnt, for the best flavor.
Easy Substitutions
If palm sugar is unavailable, light brown sugar can be used. For a less fatty option, pork shoulder can be used instead of pork belly, though cooking time may need to be adjusted. For the pickled vegetables, daikon radish or green papaya can be used.
Storage & Reheating
Store leftover caramelized pork belly and eggs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The pickled vegetables should be stored separately and are best consumed within 2-3 days.
Serving Suggestions
Serve this dish with plenty of steamed jasmine rice to soak up the delicious sauce. A side of fresh herbs like cilantro or mint can add an extra layer of freshness. For a complete meal, consider a simple clear soup or a light green salad.
Common Mistakes
Burning the caramel: This will make the dish bitter. Watch the sugar closely and remove from heat immediately if it starts to smoke. Not cooking the pork belly long enough: The pork belly should be fork-tender. If it's still tough, continue simmering until tender. Over-reducing the sauce: The sauce should be thick enough to coat, but not dry. Add a splash of water if it becomes too thick too quickly. Skipping the pickled vegetables: The acidity is essential to cut through the richness of the pork.
Frequently Asked Questions
What kind of fish sauce should I use?
Use a good quality fish sauce, as it's a prominent flavor. Look for brands with a high protein content and clear amber color.
Can I use boneless pork belly?
Yes, boneless pork belly works just as well. The cooking time will be similar.
MORE TO KNOW
The key to this dish is achieving a rich, deep caramel without burning the sugar. Watch it carefully during step 4; it can go from perfect to burnt very quickly. The pickled vegetables provide a crucial acidic counterpoint to the rich, savory pork, balancing the flavors beautifully. Don't skip them!
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