Green Papaya Salad with Pork and Shrimp

Q: What is green papaya salad with pork and shrimp called in Khmer?

It is a version of bok lahong , the Khmer name for green papaya salad. The base dish is described by TasteAtlas as pounded papaya , and this recipe adds pork belly and shrimp.

Overhead view of green papaya salad with sliced pork belly, shrimp, onion, and mint in a serving bowl. — Green papaya salad with pork and shrimp, tossed in sweet fish sauce.

5.0 from 1 vote

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Green papaya salad with pork and shrimp brings together crisp shredded fruit, tender pork belly, and sweet shrimp in one bright, savory bowl. It is a Khmer dish often called bok lahong, and Cambodians serve it as a snack, an appetizer, or alongside rice.

The dressing here is sweet fish sauce, which ties the pork, shrimp, and herbs together in a way that is typical of Cambodian cuisine. Every ingredient stays cool and fresh, so the salad feels light even with the meat and seafood.

What You Need

This recipe uses simple ingredients, but the balance matters. Green papaya gives the salad its crunch. Pork belly and shrimp add substance, while mint and onion keep each bite fresh.

Sweet fish sauce is the only dressing, so taste it before you toss the salad. If it is too salty or too sweet for you, adjust it before it touches the papaya. You can read more about fish sauce in Cambodian cooking if you want to understand its role in Khmer food.

Equipment

Small pot: To boil the pork belly and shrimp in the same water.
Colander: To drain the shrimp and rinse them under cold water.
Large mixing bowl: To combine the papaya, pork, shrimp, onion, and mint.
Chef’s knife: To slice the cooked pork and onion.
Cutting board: To prepare the papaya, onion, and herbs safely.
Vegetable peeler: To peel the green papaya before shredding.
Grater or mandoline: To shred the papaya into thin, even strips.
Measuring cups: To measure the water and sweet fish sauce.
Cooking spoon: To stir the pork and shrimp while they boil.
Salad tongs or serving spoon: To toss and serve the finished salad.

How to Make Green Papaya Salad with Pork and Shrimp

Step 1: Boil the Pork Belly

Put the pork belly and 3 cups of water in a small pot. Boil the pork over medium heat until the meat is tender. Remove the cooked pork from the pot and set it aside to cool.

Keep the cooking water in the pot for the shrimp.

Step 2: Cook and Peel the Shrimp

Bring the same water back to a boil. Add the shrimp and cook until they turn a darker pink. Pour the shrimp into a colander and rinse them with cold water.

Peel and devein the shrimp, then set them aside.

Step 3: Prepare the Papaya and Aromatics

Peel the green papaya, remove the seeds, and shred it. You should have about 6 cups of shredded papaya. Slice the cooled pork belly thinly.

Slice the sweet onion and chop the mint or other fresh herbs.

Step 4: Toss the Salad with Sweet Fish Sauce

Put the shredded papaya, sliced pork, shrimp, onion, and mint in a large bowl. Pour the sweet fish sauce over the top.

Mix well until everything is coated. Serve the salad right away.

Cooking Tips

Slice the pork belly thinly after it has cooled. Warm meat is harder to cut neatly, and thin slices mix more evenly with the papaya.

Rinse the cooked shrimp with cold water to stop the cooking. This keeps them firm instead of rubbery.

Toss the salad just before serving. If it sits too long, the papaya releases water and the dressing becomes thin.

For food safety, cook pork and shrimp thoroughly. The safe minimum internal temperature guidelines recommend cooking shrimp until the flesh is pearly and opaque, and pork until it reaches a safe temperature.

How to Serve

Serve this salad as a snack, an appetizer, or a side dish with steamed rice. It also works well next to grilled meat or fish. If you want another shrimp-based salad for a larger meal, try this Cambodian shrimp salad with cabbage and a gingery lime sauce.

Frequently Asked Questions

What is green papaya salad with pork and shrimp called in Khmer?

It is a version of bok lahong, the Khmer name for green papaya salad. The base dish is described by TasteAtlas as pounded papaya, and this recipe adds pork belly and shrimp.

Can I make this salad ahead of time?

You can boil the pork and shrimp ahead and keep them chilled. Shred the papaya and slice the onion ahead too. But toss everything with the sweet fish sauce only when you are ready to serve, so the salad stays crisp.

How many calories are in this salad?

Calories depend on the sweet fish sauce and the exact cut of pork. Green papaya itself is low in calories; USDA FoodData Central lists raw papaya at about 43 kcal per 100 grams. A rough estimate for this recipe is about 300–350 kcal per serving, but treat that as an estimate rather than a precise count.

Final Thoughts

Green papaya salad with pork and shrimp is a good example of how Cambodian food balances texture and flavor without heavy sauces. The crunch of the papaya, the richness of the pork, and the sweetness of the shrimp all come through in one bowl. Toss it fresh, taste the dressing, and serve it while everything is still crisp.

Green Papaya Salad with Pork and Shrimp

5.0 from 1 vote

Course: SaladCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

462

kcal

Total time

minutes

Green papaya salad with pork and shrimp is a Khmer bok lahong variation that combines crisp papaya with boiled pork belly and shrimp. Sweet fish sauce brings the ingredients together, and fresh mint keeps the salad bright. Serve it as a snack, an appetizer, or with rice.

Ingredients

225 g (1/2 lb) pork belly (unsalted bacon)
3 cups water
225 g (1/2 lb) medium shrimp
1 large green papaya (about 900 g), peeled, seeded, and shredded, or 6 cups pre-shredded green papaya
1/2 sweet onion, sliced
A handful of chopped mint or other fresh herbs
1/2 cup sweet fish sauce

Directions

Put the pork belly and water in a small pot. Boil until the meat is tender. Remove the pork and set it aside to cool. Keep the water in the pot.
Bring the same water back to a boil. Cook the shrimp until they turn darker pink. Drain in a colander, rinse with cold water, peel, and devein. Set aside.
Peel, seed, and shred the green papaya. Slice the cooled pork thinly. Slice the onion and chop the mint.
Put the papaya, pork, shrimp, onion, and mint in a large bowl. Pour the sweet fish sauce over the top and mix well. Serve immediately.