Easy Tom Khem Recipe (Lao Braised Pork With Eggs)
This tom khem recipe is a Lao braised pork dish with pork belly and hard-boiled eggs, served with rice. The rich sauce makes it perfect for a family meal.
Ingredients
- 12 ounces pork belly
- 4 hard-boiled eggs
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 tablespoons oyster sauce
- 1/2 tablespoon dark soy sauce
- 3 cloves garlic, minced
- 6 thin slices of ginger
- 3 3/4 cups water
Instructions
- 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.
Notes
- Use the nutrition card in this recipe as a guideline.
- Keep an eye on the water level. If the liquid has reduced out, make sure to add a bit more water while simmering.
- Cook low and slow. Simmer the stew on low heat, this cooks the pork more tender and the flavors will meld more.
- Taste-test. Try to find a good sweet-salty balance. Taste as you go and adjust the seasonings if needed.
- 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.
Calories: 584kcal | Carbohydrates: 16g | Protein: 14g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.02g | Cholesterol: 227mg | Sodium: 929mg | Potassium: 268mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
