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.
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- 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, or 1 cup fresh or frozen unpeeled straw mushroom,soaked in cold water to wash any residue sands and drained
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1/4 teaspoon of black pepper
- 3 stalks green onion, chopped
Direction 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.
Related Recipe: Pork Hocks and Cabbage Soup