Braised Pork Hock with Straw Mushroom

5.0 from 1 vote

There is something very comforting about a pot slowly simmering on the stove. The gentle bubbling sound, the soft steam rising into the kitchen, the deep brown color forming in the broth. Today I want to share one of those dishes that feels like home to me — Braised Pork Hock with Straw Mushroom.

This is a very traditional Khmer countryside recipe. It is simple. It uses basic ingredients. But the flavor is deep and rich, especially when you cook it slowly and patiently.

In Cambodia, we sometimes call this style “red braising.” The pork cooks for a long time until the sauce turns a slightly dark red-brown color. The meat becomes soft and tender. The broth tastes a little sweet, a little salty, and very savory.

If you are new to cooking, please don’t worry. I will explain everything step by step, just like I would if you were standing next to me in my kitchen.

Why You Will Love This Soup

First, this dish is very forgiving. It does not require complicated skills. You only need time and patience.

Second, the pork hock becomes very soft. The skin turns tender and slightly sticky from the natural collagen. When you bite it, it almost melts in your mouth.

Third, the straw mushrooms soak up the sauce. They become juicy and full of flavor. I love how they burst gently when you chew them.

And finally, this recipe tastes even better the next day. The flavor becomes deeper after resting overnight. So it is perfect for family meals.

My Personal Story With This Dish

I remember my grandmother making this during the rainy season in our village. The rain would fall softly outside, and inside the kitchen, the smell of garlic and pork would fill the air.

She never measured anything exactly. She used her hands, her eyes, and her heart. The pork hock would simmer for hours while she sat nearby, sometimes peeling vegetables or just talking to us.

When the lid lifted, the steam smelled sweet and savory at the same time. I still remember that smell clearly.

Now, when I cook this for my own family, I feel calm. It reminds me of slow days. Of simple meals eaten together with rice and quiet conversation.

Simple Ingredients You Can Find Easily

One thing I love about this recipe is that the ingredients are not fancy.

Pork hock is easy to find in most markets. In Cambodia, it is very common. If you are outside Cambodia, you can find it in Asian markets or sometimes in regular supermarkets.

Straw mushrooms usually come canned. That is perfectly fine. Fresh ones are nice too, but canned ones work beautifully in this dish.

Preserved radish (salty white radish) may sound unusual if you are new to Khmer cooking. But it adds a gentle salty depth that makes the broth special. You can find it in Asian grocery stores.

Everything else is very basic — garlic, onion, fish sauce, sugar, pepper.

Simple ingredients. Honest flavor.

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 yellow onion, sliced
2 lbs (900 g) pork hock, cut into 3-inch pieces
1 stalk lemongrass, cut into 4-inch pieces and lightly smashed
1 piece salty preserved radish, soaked, rinsed, and sliced thin
7 cups water
1 can straw mushrooms, drained
2 tablespoons fish sauce
1 tablespoon sugar
1/4 teaspoon black pepper
3 stalks green onion, chopped

Why Each Ingredient Matters

Vegetable oil – Helps sauté the garlic and onion and start building flavor.
Garlic – Adds aroma and warmth.
Onion – Brings natural sweetness.
Pork hock – The star of the dish; becomes tender and rich after slow cooking.
Lemongrass – Adds a light citrus aroma that balances the richness.
Preserved radish – Gives gentle saltiness and depth.
Water – Slowly transforms into a flavorful broth.
Straw mushrooms – Absorb the sauce and add soft texture.
Fish sauce – Provides savory umami flavor.
Sugar – Balances saltiness and helps create the reddish-brown color.
Black pepper – Adds mild warmth.
Green onion – Fresh finishing touch.

Cooking Equipment Needed

Large soup pot – For braising the pork slowly and evenly.
Wooden spoon – To stir without scratching the pot.
Knife – For cutting pork and slicing vegetables.
Cutting board – For safe preparation.
Ladle – For serving the soup.

Cooking Instructions

First, place your large pot on medium heat. Let it warm up gently. When the pot is hot, add the vegetable oil.

Add the minced garlic. You will hear a soft sizzling sound. Stir gently. When you start smelling that beautiful garlic aroma, add the sliced onion. Cook until the onion becomes soft and slightly golden.

Now add the pork hock pieces. Turn them slowly so they brown slightly. This step builds flavor. You will see some fat begin to melt. That is good. That is where the richness comes from.

Add the lemongrass and preserved radish. Pour in the water. The pork should be mostly covered.

Bring everything to a gentle boil. Then reduce the heat to low. Cover the pot and let it simmer slowly. This part takes time. About 1.5 to 2 hours.

You will see the broth slowly turn darker. The meat will become softer and softer.

After the pork is tender, add the straw mushrooms. Then season with fish sauce, sugar, and black pepper.

Let it simmer for another 15–20 minutes. Taste the broth. Adjust if needed. Add more fish sauce if you want saltier. Add a little sugar if you prefer slightly sweet.

Before serving, sprinkle chopped green onions on top.

Step-by-Step Directions

Heat the pot and add vegetable oil.
Sauté garlic until fragrant.
Add onion and cook until soft.
Add pork hock and lightly brown.
Add lemongrass, preserved radish, and water.
Bring to boil, then reduce heat and simmer 1.5–2 hours.
Add straw mushrooms.
Season with fish sauce, sugar, and black pepper.
Simmer 15–20 minutes more.
Garnish with green onion and serve hot.

Tips for Best Flavor

Simmer on low heat for tender meat.
Do not rush the cooking time.
Taste and adjust seasoning at the end.
Let it rest 10 minutes before serving.
Remove excess fat from surface if desired.

Variations and Simple Changes

Use fresh straw mushrooms instead of canned.
Add boiled eggs during last 20 minutes.
Replace pork hock with pork belly.
Add a small piece of cinnamon for warmth.

Serving Suggestions

Serve with hot steamed jasmine rice.
Add fresh cucumber slices on the side.
Pair with a simple clear soup.
Enjoy with chili sauce for spice lovers.

Storing Leftovers

Store in airtight container in refrigerator up to 3 days.
Reheat gently on stove over low heat.
Add small splash of water when reheating.
Do not leave at room temperature too long.

Final Thoughts

This Braised Pork Hock with Straw Mushroom is more than just a recipe. It is comfort. It is memory. It is slow cooking with patience.

If you enjoy traditional Khmer dishes, you might also love my Khmer Red Chicken Curry and Phnom Penh Noodle Soup. Both are family favorites in my home.

For readers who want to learn more about Cambodian cuisine history, I found this helpful resource from Encyclopedia Britannica Cambodian cuisine.

Cooking is not about perfection. It is about love and sharing. I hope this recipe brings warmth to your kitchen like it does in mine.

Thank you for cooking with me today.

Frequently Asked Questions

Q: Can I cook this in a pressure cooker?

A: Yes, cook for about 35–40 minutes under pressure.

Q: Why is my pork not tender?

A: It needs more time to simmer.

Q: Can I skip preserved radish?

A: Yes, but flavor will be lighter.

Q: Is this dish very oily?

A: Pork hock has fat, but you can skim excess.

Q: Can I make it less sweet?

A: Yes, reduce sugar slightly.