Tom khem recipe is THE BEST Lao braised pork with eggs dish you'll ever try! Perfect with rice, it's a comfort food that's a family-favorite and a guaranteed hit with the kids.
Can't get enough of braised pork belly? Check out this Asian braised pork belly with pickled Chinese cabbage!
Tom khem is a traditional Lao pork and egg stew, combining braised pork and hard-boiled eggs in a caramelized sauce. Infused with ginger and garlic, this flavorful Lao dish goes great with jasmine rice.
Lao cuisine, just like Isan cuisine, is known for spicy, fiery dishes with lots of flavor. Many of them pack a sour, spicy, and sometimes even a bitter punch.
This tom khem recipe is more on the salty and sweet side, making it perfect for anyone who's new to the world of authentic Lao food.
It's a caramelized pork stew, thick and bubbling, mingled with juicy pork belly. The hard-boiled eggs are everyone's favorite part, soaking up all the richness from the pork broth.
As the pork stew is bubbling, the flavors meld and intensify, creating a perfect blend of salty, sweet, and umami.
And the aroma will get everyone at the dinner table before you get to call them, trust me.
For me, this is the definition of comfort food.
Serve it with rice at your next gathering, and your guests will declare this the best tom khem they've ever had!
Lao tom khem and Thai palo may look similar, but they definitely have a different flavor profile.
For the exact measurements, please scroll down to the recipe card at the end of this post.
For more easy Lao recipes, head over to this irresistible jeow mak len tomato dipping sauce.
Serve hot with a portion of steamed rice. Make sure each guest gets a good mix of pork, eggs, and sauce. Optionally, serve with a side of steamed or fresh vegetables for a complete, nutritious meal.
Let your Lao braised pork with eggs cool to room temperature and transfer it into an airtight container. Store it in the fridge, and your dish will remain fresh for up to 4 days.
Freezing instructions: Store it in a freezer-safe container, leaving some space at the top. It can be stored in the freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating instructions: Gently heat on low heat on the stove top, stirring occasionally until it's hot.
"Tom" means boiled and "khem" means salty. So tom khem translated to "boiled salty", hinting at the sweet-salty flavor profile.
Can I use a different cut of pork for Tom Khem?
How can I make this spicy?
Is this recipe gluten-free?
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Tom khem is a delicious Lao dish of braised pork belly and hard-boiled eggs, simmered in a sweet-salty sauce.
Caramelize the sugar. Over medium heat, sprinkle white sugar into your pan or pot. Let it melt and bubble up until golden. Give the pan a gentle swirl.
Add your slices of ginger and crushed garlic. Sizzle until they release their aroma, about 10 seconds.
Toss in the pork belly. Sear until all sides are saucy.
Pour in water, add salt, dark soy sauce, and oyster sauce. Close the lid.
Once boiling, gently slide in the hard-boiled eggs, giving everything a good, gentle stir.
Close the lid, turn down the heat to a low simmer, and let everything meld and thicken for about 45 minutes. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.