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Cambodian Fermented Pork, Pa'awk Sach Chrouk
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Cambodian Fermented Pork, Pa'awk Sach Chrouk

Cambodian fermented pork belly is cured using salt and flavored with galangal and aromatic roasted jasmine rice.
Course Main Course, Side Dish
Cuisine Cambodian
Keyword Cambodian Fermented Pork, Cured Pork, Fermented Pork, Fermented Pork Belly Recipe, Fermented Pork Recipe, Pa'awk Sach Chrouk, Pork Belly Recipe, Pork Fermentation
Prep Time 30 minutes
Fermenting Time 3 days
Servings 8
Calories 390kcal
Author Yuen Mi | A Wandering Foodie

Ingredients

  • 2 lbs pork belly
  • 2 1/2 tbsp coarse salt
  • 2 tbsp galangal, minced
  • 1/4 cups roasted jasmine rice, grounded

Instructions

  • Slice two pounds of pork belly into strips. They should be at least 1/2 inch thick, so don't slice them too thinly. Place them into a large bowl.
  • Add 1/2 of the coarse salt and thoroughly mix it into the pork making sure the salt covers every portion of the pork belly. Really rub the salt into the meat. Add the remaining salt and continue to mix it by hand, squeezing the salt and pork together to make sure it is well mixed.
  • Place the salted pork belly into a container with lid and allow it to ferment for 3 - 5 days.
  • Three days later, remove the pork belly and place it into a large bowl. Discard any leftover liquids in the container.
  • Prepare the rest of the ingredients:
    Heat a wok or large skillet over medium heat. As the pan is heating, add jasmine rice and cook, stirring constantly until it becomes a very dark golden brown. This usually takes about 10 minutes. 
    Cut galangal into slices, and toss them into a grinder. They don't have to be too finely minced.
  • Prepare some sterilized jars or bottles:
    Over high heat, bring water to a rolling boil and boil the amount of jars or bottles you think you will need for 10 minutes. Allow them to cool before using.
  • Add the rest of the ingredients (prepared above) to the pork belly and mix well.
  • Layer the pork belly flat into the sterilized jars or bottle and place in a dark area for 20 - 30 days.
  • How to eat Cambodian Fermented Pork Belly
    Remove the pork belly from the jar after 30 days and place it into a small bowl. Flavor the pork belly with sugar and msg if you use it, and fry it in a wok. Serve with hot peppers and fresh vegetables.

Notes

You can cut the pork belly into any size you like; the bigger the cuts/thickness, the longer it takes to sour.
Fermented Pork Belly is fully cured after 30 days, after which it can be kept in the refrigerator for a long time.