Sach chrouk kho tirk doung poan chap.
(Caramelized pork with quail eggs).
Traditionally, Khmer Krom cook a big pot of caramelized pork with chicken , duck or quail eggs on New Year Eve and would eat for a whole week along with other foods. Caramelized pork with eggs is one of the most popular food offerings in Kampuchea Krom, because pork and eggs are symbol of luck and wealth. My family prefers caramelized pork hocks and quail eggs to caramelized pork with , duck or chicken eggs because my dad loves bony and fatty meat with skin on, and the rest of family loves the tiny quail eggs. Quail eggs taste same as duck or chicken eggs but much smaller, perfect bite sizes.
Caramelized pork with coconut juice and quail eggs is absolutely delicious.
- Ingredients :
- 4 Cups water
- 2 Dozen fresh quail eggs or 1 canned quail eggs
- 1 Tablespoon water
- 1 Teaspoon sugar
- 3 Cups water
- 2 Cloves garlic, minced
- ¼ Cup fish sauce
- 2 Tablespoons sugar
- 1 Teaspoon salt
- 1 Canned coconut juice or 2 cups fresh young coconut juice
- 3 lbs Pork hock or 1½ lbs Pork shoulder cut with skin on or lean meat, cut an inch chunks
- 1 Stalks green onion, chopped
- ¼ Teaspoon black pepper
- Procedures :
If using fresh quail eggs; put water and quail eggs in a pot and cook it for 15 minutes. Removed cooked eggs and soaked it in cold water, removed egg's shells and set a side.
If you’re using canned quail eggs, drained and rinsed quail eggs under cold water, set a side.
Next make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 3-cups water over caramelized sauce, stirs well.
Add garlic, fish sauce, sugar, salt and coconut juice, stir well.
Add meat and quail eggs, and simmering till meat tender.
Add green onion and black pepper.
Serve hot with rice.
Copyright by Mylinh Nakry.