Ta-koung char sach chrouk.
(Asian water spinach with pork).
Crisp Asian water spinach with pork belly"sach chrouk bei choen" is authentic Khmer country recipe. Asian water spinach with pork belly is very easy to prepare and very yummy with rice. It's one of my favorite childhood foods.
Back home, most Khmer Krom villagers are very poor, many couldn't even afford better cut of meat, even pork belly is considering luxury food for some villagers. If you donít like fat, you can substitute pork belly with lean pork meat.
- Ingredients :
- 2 lbs Asian water spinach
- 2 Tablespoons vegetable oil
- 5 Cloves garlic, minced
- 1 Yellow onion, sliced
- Ĺ lb Pork belly, sliced thin
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
- ľ Teaspoon black pepper
- Procedures :
Cut off the roots or tough ends from Asian water spinach; cut stems to 4 inches length, washed, drained and set a side.
Pre-heat a skillet or wok.
When skillet is hot, add oil, garlic, yellow onion and pork meat, stirs well.
Seasoning with soy sauce, fish sauce and sugar, stirs well.
Covered skillet with lid and simmering till meat tender.
Add Asian water spinach, stirs well, when Asian water spinach shrinks down sprinkles black pepper. Do not over cooked Asian Water spinach.
Serve hot with rice.
Copyright by Mylinh Nakry.