Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the kroeung paste by pounding 50 grams of fresh galangal, 2 stalks of lemongrass, 20 grams of fresh turmeric, 6 garlic cloves, 3 large shallots, and 5 dried red chilies together in a mortar and pestle until a fine paste forms.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, then add 0.25 cup of grated palm sugar and cook, stirring constantly, until it melts and caramelizes to an amber color, being careful not to burn it.

3. 3

   Add 1.5 kilograms of pork belly, cut into 2-inch pieces, to the pot with the caramelized sugar and sear each side for 3-4 minutes until lightly browned.

4. 4

   Stir in the prepared kroeung paste and sauté for 5 minutes until fragrant, ensuring the paste is well combined with the pork.

5. 5

   Pour in 4 tablespoons of fish sauce, 2 tablespoons of unsweetened tamarind paste, 4 cups of coconut water, and add 4 bruised kaffir lime leaves to the pot.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 90 to 120 minutes, or until the pork is fork-tender and the sauce has thickened.

7. 7

   Remove the Kaffir lime leaves, taste and adjust seasoning if necessary before serving the Kho Sa-Teung Sach Chruk hot with steamed rice.