A Beloved Family Favorite: Braised Pork with Eggs
(ខរជើងជ្រូក)

Few dishes embody the warmth of Cambodian home cooking as beautifully as Braised Pork with Eggs, known locally as Khor Sach Chrouk (ខរសាច់ជ្រូក) or Khor Jerng Chrouk (ខរជើងជ្រូក) when made with pork trotters. This dish is slow-cooked to achieve tender pork enveloped in a rich, caramelized sauce, making it a cherished favorite at family gatherings.

One reason this dish is beloved by many is its gentle sweetness. Unlike traditional desserts, the sweetness derives from Cambodian palm sugar (Skor Thnot), which imparts a rich caramel flavor that harmonizes perfectly with the savory seasonings. The result is a dish that is both flavorful and comforting, making it especially appealing to children and a popular choice for lunch or dinner among families.

At the heart of every authentic Khor is Cambodian palm sugar. If you're curious about what makes this traditional ingredient so unique, be sure to check out our blog, “What Is Cambodian Palm Sugar (Skor Thnot)?” where we delve into its origins, flavor, and significance in Khmer cuisine.

Today, we’ll guide you through the process of preparing this beloved Cambodian classic using Cambodian Palm Sugar, allowing you to easily recreate its authentic flavors in your own kitchen.

Ingredients

Main Ingredients Seasonings
  • 500g pork belly or pork trotters
  • 6 boiled eggs, peeled
  • 250g of fried tofu
  • 2–3 tbsp palm sugar (Skor Thnot)
  • 4–5 cloves of garlic
  • 1–2 tbsp chopped coriander and basil (optional)

Adjust according to your preference:

  • 2 tbsp thick soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce (optional)
  • 1 tsp chicken seasoning
  • 3–5 pieces of sliced ginger
  • 1 tsp black pepper

Optional Vegetables:

Serve with any vegetables you enjoy, such as:

  • Bamboo shoots
  • Pickled mustard greens
  • Banana blossom
  • Other seasonal vegetables

How to Make Cambodian Braised Pork with Eggs

Follow the step-by-step recipe below, complete with photos to guide you through each stage of the cooking process. If you prefer watching the recipe in action, we've also included a video tutorial at the end of this guide.

Step 1. Prepare the Ingredients

Begin by thoroughly cleaning your pork. Place it into a pot of boiling water and cook for several minutes until lightly tender. Remove and drain well before setting it aside.

While the pork is cooking, prepare these ingredients in advance makes the cooking process much smoother.

  • Boil the eggs until hard-boiled, then peel and set aside.
  • Cut the tofu in cubes and deep fried them until crispy
  • Using a mortar and pestle, pound together the garlic, black pepper, and your preferred herbs until a fragrant spice paste forms.

Step 2. Caramelize the Palm Sugar

In a pot over medium heat, add the Cambodian Palm Sugar Paste and allow it to melt slowly until it begins to caramelize. Add the pork and stir until every piece is evenly coated and turns a beautiful golden brown.

Step 3. Cook the Pork

Stir in the prepared spice paste, then season with soy sauce, thicken soy sauce, chicken seasoning, and herbs according to your preference.

Add in the fried tofu, then pour enough water to cover the pork and let it simmer until the meat becomes tender and the sauce thickens into a rich caramelized glaze.

Step 4: Finish the Dish

Add in the boiled eggs and fried tofu, and allow them to simmer for another 10 to 15 minutes so they absorb the sauce.

→ Serve with steamed rice and your favorite vegetables. Finish with fresh herbs or extra seasoning if desired.

Watch our complete cooking tutorial below to see exactly how this Cambodian Braised Pork with Eggs is prepared using FoodKH Cambodian Palm Sugar Paste.

Every Family Has Their Own Recipe

Like many traditional Cambodian dishes, Khor Sach Chrouk does not have a single “correct” recipe. Each household has its unique approach, often handed down through generations.

  • Some families prefer to braise the pork longer for a softer texture.
  • Others opt for a thicker, richer sauce to serve over rice.
  • Some cook with pork belly for its perfect balance of meat and fat, while others choose pork trotters for their tender, gelatinous quality.

Although the cooking methods may vary, one ingredient is indispensable, Cambodian palm sugar (Skor Thnot). Its natural caramel flavor and deep amber hue create the signature taste that makes this dish unmistakably recognizable.

For many Cambodians or Khmer-cuisine enthusiasts living abroad, refined brown sugar has long been a convenient substitute. However, with Food KH providing US nationwide shipping, it’s easier than ever to recreate Khor Sach Chrouk with the authentic flavor.

The great news is this 1 kg Palm Sugar Paste from Thnot Brand is on sale for only $15! Grab yours now before it sells out!

FOOD KH JOURNAL
Seafood Stir-Fried Noodles with an Authentic Khmer Twist

Seafood Stir-Fried Noodles with an Authentic Khmer Twist

Bring the flavors of Cambodian street food to your kitchen with this easy Mee Cha Kroeung Samot (Seafood Stir-Fried Noodles) recipe. Made with fresh seafood, vegetables, and Khun Marinated Sauce,...