In January, I wrote a blog post with a series of questions called Ask a missionary. It was essentially for anyone who knows a missionary and isn’t sure what to talk about. It goes through a couple of topics, and I answered the one about where I live. I will tell you a bit about what I do when I get out and about.
How do you travel about?
My two main modes of transport are motorbike and tuk tuk. I use a motorbike for short or easy journeys, especially if I’m not carrying much. Tuk tuks are for long journeys, when I’m shopping, when I’m lazy, when it is raining or for more than one person.
Continue reading “Ask a Missionary: Out and about”
Living with a Khmer family has it’s benefits, including trying some amazing, home cooked Cambodian food. I asked Sophy, the wife, to teach me a dish this week and I thought I would write it up.
Khor Sach Chrouk is a really hearty, comfort-food that can easily be customised to your taste. It’s simply caramelised pork belly and it’s really, really delicious but incredibly simple. It’s not spicy but if you do want to add some warmth, put in some ginger. It usually comes with boiled eggs too, but if can’t be bothered with that fuss, don’t worry. We’re only really here for the sticky, sweet, soft pork anyway. What’s also great about this version is that it uses things you probably have around anyway. No special trips to the Asian grocer store necessary!
Cambodians usually will serve more than one dish at a meal. So this is often accompanied by cucumbers, long beans, lettuce or other refreshing vegetables, just to balance out the rich sweetness of the sauce. Again, that’s optional.
Serves 4-6 people
- 1 kg of pork belly, chopped into rough cubes
- 4 tablespoons soft brown sugar (palm sugar is great, but just use what you have)
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped ginger (optional)
- 2 teaspoons of chicken stock powder (or probably 1 chicken stock cube and dissolve it in the water)
- 1/2 teaspoon salt
- 500 ml water
- 4 hard boiled eggs with their shells removed (optional)
- Add about 3 tablespoons of the water to the pan and add the sugar. Bring to a vigorous simmer and stir until you have created a sticky syrup.
- Add the garlic and ginger (if using) to the syrup and cook until fragrant.
- Add the pork belly, the stock powder and the salt. Stir until the belly is a light golden brown.
- Add the water and bring to a simmer.
- Add the eggs, if using.
- Simmer until the sauce is reduced to a thick syrup.
- Serve with hot jasmine rice and sliced cucumbers.
Add your own twist
This doesn’t have to be done with pork belly, but the fatty part of the meat just adds that extra richness. You can use a leaner cut such as the shoulder, or even use chicken. You can also add additional spices in with the garlic or ginger including a stick of cinnamon or some star anise. Or if you want to add copious amounts of black pepper, go for it.
You can substitute the salt for a teaspoon of fish sauce. Some people also add bamboo shoots with the eggs.