Teresa's Recipes
Cha Kdav Sach Chrouk
Cha Kdav Sach Chrouk is a beloved traditional Cambodian dish, celebrated for its tender marinated pork infused with the aromatic flavors of lemongrass and garlic. This dish is often enjoyed during family gatherings and special occasions, where the rich, savory-sweet pork pairs beautifully with fluffy jasmine rice. The unique blend of fish sauce and sugar creates a delightful umami profile that leaves you wanting more. Indulge in this culinary gem and experience a taste of Cambodia's vibrant food culture.
Ingredients
- 1 pound, thinly sliced Pork shoulder
- 4 cloves, minced Garlic
- 1 stalk, finely chopped Lemongrass
- 3 tablespoons Fish sauce
- 2 teaspoons Sugar
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium, sliced Onion
- 3, chopped Green onions
- 4 cups, for serving Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marination)
- Cook Time: 15 minutes
- Calories: 420
- Fat: 20g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a bowl, combine the minced garlic, finely chopped lemongrass, fish sauce, sugar, and black pepper to create a fragrant marinade.
- Add the sliced pork to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the sliced onion and sauté until softened and translucent, about 5 minutes.
- Add the marinated pork to the skillet, spreading it out evenly. Cook for about 10 minutes, stirring occasionally, until the pork is browned and cooked through.
- Stir in the chopped green onions and cook for an additional 2 minutes, allowing the flavors to meld.
- Serve the Cha Kdav Sach Chrouk over fluffy cooked rice, garnishing with additional green onions if desired.
- Enjoy your delicious Cambodian meal!
Tips
- For a spicier version, add sliced red chili peppers to the marinade.
- Consider serving with a side of pickled vegetables for added crunch and tang.
- This dish can be paired with a light cucumber salad to balance the richness of the pork.