Name: Braised Pork Hock with Straw Mushroom
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 2 tablespoons of vegetable oil; 2 cloves garlic, minced; 1 yellow onion, sliced; 2 lbs (900 gram) of pork hock, cut 3 inches in length; 1 stalk lemon grass, cut 4 inches in length; 1 piece salty preserved radish, soaked in warm water, rinsed and sliced thin; 7 cups of water; 1 canned straw mushroom, drained; 2 tablespoons of fish sauce; 1 tablespoon of sugar; 1/4 teaspoon of black pepper; 3 stalks green onion, chopped

Braised Pork Hock with Straw Mushroom

Braised Pork Hock with Straw Mushroom is an authentic Khmer recipe originating from the Cambodian countryside, celebrated for its simplicity and rich flavors. This dish, also known as Red Cooking or Red Braising in Cambodian cuisine, involves slow-simmering fatty meat cuts, such as pork hock, for hours in a slightly dark red-brown sauce. The result is a succulent and tender pork hock with a depth of flavor that embodies the essence of Cambodian culinary traditions.

The ingredients for this braised dish include vegetable oil, minced garlic, sliced yellow onion, pork hock, lemongrass, salty preserved radish, water, canned straw mushrooms, fish sauce, sugar, black pepper, and chopped green onions. The cooking process begins with sautéing garlic, onion, and pork hock in a pre-heated soup pot. Lemongrass root and preserved radish are then added, along with water, and the mixture is simmered until the pork hock reaches a tender consistency. The addition of drained straw mushrooms and the seasoning with fish sauce, sugar, and black pepper contribute to the dish’s robust and well-balanced flavor profile.

To complete the Braised Pork Hock with Straw Mushroom, the soup is garnished with chopped green onions before being served hot with rice. This recipe not only showcases the traditional Khmer method of slow-cooking meats but also highlights the ingenious use of local ingredients such as preserved radish and straw mushrooms. Whether you are familiar with Cambodian cuisine or seeking a savory and heartwarming meal, this braised pork hock dish promises to deliver a delicious and authentic culinary experience.

Ingredients

2 tablespoons of vegetable oil
2 cloves garlic, minced
1 yellow onion, sliced
2 lbs (900 gram) of pork hock, cut 3 inches in length
1 stalk lemon grass, cut 4 inches in length
1 piece salty preserved radish, soaked in warm water, rinsed and sliced thin
7 cups of water
1 canned straw mushroom, drained
2 tablespoons of fish sauce
1 tablespoon of sugar
1/4 teaspoon of black pepper
3 stalks green onion, chopped

Directions to make Braised Pork Hock with Straw Mushroom

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.

Serve hot with rice.

Enjoy it

Related Recipe: Pork Hocks and Cabbage Soup