Chern chrouk kho tapeng.
( Caramelized pork hocks and bamboo shoot.)

Ancient Khmer recipes for caramelized meat "sach kho * or caramelized fish *trey kho* is very popular New Year and holidays foods, because they taste good and can keep longer. Back home, many Khmer Krom don’t have refrigerators to store left-over food. On special occasions we like to make a big pot of different types of *kho* for these special days.
Caramelized pork hocks with bamboo shoot tips is delicious.
• Ingredients :
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 4 Cups water
  • 2 Cloves garlic, minced
  • 1/3 Cup fish sauce
  • 1 Tablespoon sugar
  • 4 Pieces pork hocks, 2-3 lbs, cleaned and drained
  • 1 lb Bamboo shoot tips, rinsed and cut to bite sizes
  • 2 Stalks green onion, chopped
  • ¼ Teaspoon black pepper
• Procedures :
  First 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 4-cups water over caramelized sauce, stirs well.
  Add garlic, fish sauce and sugar, stirs well
  Add pork hocks and bamboo shoots, stirs and simmering till meat tender and water reduced.
  Add green onion and black pepper.
  Serve hot with rice.