This is most people’s favorite Cambodian dish. The lore around it is that if you’ve worked hard and been a good kid, mama’s going to serve you Kaw.

INGREDIENTS

1.5-2lbs pork belly (three layer pork: skin, fat, meat)

12 eggs (hard boiled & peeled)

4 garlic cloves (crushed)

1/2 cup sugar (I use palm sugar)

1/4 cup Fish sauce

1/4 cup soy sauce

1 tbsp Black pepper

4 cups of water (or a mix of coconut water/soda and water) this should be room temperature or warmer so it doesn’t shock the caramel. If you use coconut water or soda keep in mind that it will make the dish sweeter.

Thai chilies (for garnish or you can add it to the pot while cooking if everyone likes their food spicy)

DIRECTIONS

Hard boil and peel the eggs.

Cut the pork belly into pieces (~3/4 inch thick).

In a large pot, on medium heat, caramelize the sugar.

Lower the heat add fish sauce and soy sauce and bit of water or coconut water/soda.

Brown the eggs in the caramel sauce. Set them aside.

Increase the heat to medium-high. Add the pork and pepper. Cook until the pork is brown. Add the garlic and stir.

Pour in the rest of the water/coconut water. Increase heat, bring to a boil while stirring every so often for 10min.

Reduce the heat to maintain a simmer. Add in the eggs and chilis. Occasionally, stir gently. Cook for 45min. The delicious liquid will reduce and darken. Serve over rice.