Braised pork and eggs (Kaw Sach J'rouk)
The key to a delicious braised pork is slow cooking it on low heat until it is nice and tender.
This dish is known for its rich flavors and its comforting notes of spice. This dish is typically served as a soup broth with tender braised pork and eggs. This version is my quick and easy way when craving this dish without the broth.
I love this dish because it exudes warmth and comfort. I think it is easy for one to cross compare culturally how this dish should taste, or be like. But, this is my way.
I prefer using quail eggs because they don’t overcook as easily as regular eggs. Opting for the can quail eggs makes it even easier too. You do not have to wait for the eggs to boil and the eggs already come cooked all you have to do is toss it into the dish.
My fondest memories of this dish was having it as a little boy. My mom made it when it was cold out or during big ceremonies. I believe she made it often because it provided comfort and was a labor of love in its simplicity and flavors.
The key to a tender and delicious braised pork is having it simmer in the broth for over 30 minutes on low heat. This will allow the pork to become fork tender.
The secret ingredient to my kaw is coco rico soda. If you can’t find it, coconut water will work just fine.
The rich colors of this dish reflect the deep and saturated flavors. When the dish becomes caramelized it provides another layer of flavor.
There is nothing like a fresh hot bowl of Kaw with Jasmine rice. It is an essential Khmer dish that you have to try.
Braised Pork and Eggs (Kaw Sach J'rouk)
