Thanks to the leftover from Sukiyaki yesterday, I only need to make one dish for dinner tonight. It’s a Cambodian dish – braised black pepper pork with ginger.
It is rather spicy, to me and this after reducing the amount of pepper by 1/2 tbsp. In a way, it taste like Bak Kut Tei to me. Still, it is a simple dish to prepare and I’m happy!
Ingredients (Serves 4 to 6)
4 cups pork stock/ water
3 tbsp tuk trey
2 tbsp soy sauce
1 tbsp sugar
4 garlic cloves, crushed
40g fresh root ginger, peeled and finely shredded
1 tbsp ground black pepper
675g pork shoulder (I used loin), cut into bitesize cubes
1. In a large heavy pan, bring the stock or water, tuk trey and the soy sauce to the boil. Then reduce the heat and stir in the sugar, garlic, ginger, black pepper and pork.
2. Cover the pan and simmer for about 1 1/2 hours, until the pork is very tender and the liquid has reduced.