Braised pork hocks with straw mush room, preserved daikon (salty white radish) is authentic Khmer recipe from country side. This is one of the simplest and common way of braising meats in the Cambodian cuisine, sometimes called Red Cooking or Red Braising, where fatty meat cuts are slowly simmered for hours on a slightly dark red-brown color sauce.
Braised Pork Hock with Straw Mushroom
Braised pork hocks with straw mush room, preserved daikon (salty white radish) is authentic Khmer recipe from country side. This is one of the simplest and common way of braising meats in the Cambodian cuisine, sometimes called Red Cooking or Red Braising, where fatty meat cuts are slowly simmered for hours on a slightly dark red-brown color sauce.
2
servings30
minutes40
minutes1226
kcal1
hour10
minutesIngredients
2 tablespoons 2 vegetable oil
2 cloves 2 garlic, minced
1 1 yellow onion, sliced
2 lbs 2 (900 gram) of pork hock, cut 3 inches in length
1 1 stalk lemon grass, cut 4 inches in length
1 piece 1 salty preserved radish, soaked in warm water, rinsed and sliced thin
7 cups 7 water
1 1 canned straw mushroom, drained
2 tablespoons 2 fish sauce
1 tablespoon 1 sugar
1/4 teaspoon 1/4 black pepper
3 3 stalks green onion, chopped
Directions
- Pre-heat a large soup pot, when it hot add oil.
- Saute’ garlic, onion and pork hock.
- Add lemon grass root, preserved radish and water, and cook till pork hock tender.
- Add straw mush room and seasoning with fish sauce, sugar, and black pepper.
- Top with green onion.
Recipe Video
Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 1226kcal
- Carbohydrates: 28g
- Protein: 134g
- Fat: 62g
- Saturated Fat: 19g
- Cholesterol: 417mg
- Sodium: 2074mg
- Fiber: 5g
- Sugar: 10g
