Cambodian Pork Stew with Eggs and Coconut Water Recipe

Cambodian pork stew, often made in the style of kho, is a savory-sweet braise of tender pork and eggs simmered with coconut water, fish sauce, soy sauce, and warm spices. The gentle caramel flavor and soft, deeply seasoned eggs make it satisfying with plain rice, while Cambodian households and regional recipes vary in their choice of pork, spices, and sweetness.

Ingredients

1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
6 large eggs
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
2 tbsp (25 g) finely chopped palm sugar or light brown sugar
4 cloves garlic (about 12 g), finely chopped
2 medium shallots (about 75 g), thinly sliced
1 tbsp (6 g) finely grated fresh ginger
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) regular soy sauce
3 cups (720 ml) unsweetened coconut water
1 cup (240 ml) water
2 whole star anise (about 1 g)
1 small cinnamon stick (about 5 g)
1 tsp (2 g) freshly ground black pepper
¼ tsp (1.5 g) fine salt, plus more to taste if needed
2 scallions (about 30 g), thinly sliced, for serving
¼ cup (10 g) cilantro leaves, for serving

Instructions

Prepare the pork and aromatics. Pat the pork dry with paper towels so it browns instead of steaming. Cut away any unusually thick cap of fat, but leave some marbling for a succulent braise. Chop the garlic, slice the shallots, and grate the ginger. Measure the fish sauce, soy sauce, coconut water, and water before you start cooking; caramel can darken quickly, so having everything ready makes the next step easier.
Make a light caramel. Set a heavy 4- to 5-quart pot or Dutch oven over medium heat and add the oil and palm sugar. Stir for about 3 to 4 minutes, until the sugar melts and turns a deep amber. It should smell toasty, not burnt. If it becomes very dark or starts smoking, take the pot off the heat briefly; scorched sugar can make the whole stew bitter.
Brown the pork. Add the pork carefully, since the caramel may sputter, and turn the pieces to coat them. Brown for about 8 minutes, stirring and turning occasionally. The pork does not need to be cooked through at this stage. If the pot is crowded and the meat releases a lot of liquid, keep cooking until some of that liquid evaporates and the pork begins to color.
Soften the aromatics. Add the garlic, shallots, and ginger. Stir for 2 minutes, scraping the bottom of the pot to lift up the browned caramelized bits. Add the fish sauce, soy sauce, and black pepper and stir until the pork is evenly coated.
Braise until tender. Pour in the coconut water and water, then add the star anise, cinnamon stick, and salt. Bring the liquid to a gentle boil, reduce the heat to low, and cover the pot with the lid slightly ajar. Simmer for 70 minutes, turning the pork once or twice. Keep the liquid at a quiet simmer rather than a hard boil; steady, moist heat tenderizes shoulder without making the sauce reduce too quickly. Check the largest pork piece with a food thermometer. USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; the pieces in this stew will usually cook well beyond that as they become tender.
Cook and peel the eggs while the pork simmers. Put the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring to a boil, cover, turn off the heat, and leave them in the hot water for 10 minutes. Transfer them to a bowl of cold water, cool until comfortable to handle, then peel. This timing makes firm, easy-to-peel eggs that can take on the stew’s sauce without falling apart.
Finish the stew with the eggs. When the pork is tender, taste the liquid. Add the peeled eggs and simmer uncovered for 10 minutes, turning them gently once or twice so they take on color. If the sauce is thinner than you like, lift out the pork and eggs and simmer the liquid for a few minutes to reduce it; return everything to the pot and coat it in the sauce. Remove the star anise and cinnamon stick, then let the stew stand for 3 minutes before serving.
Serve. Taste once more and adjust with a little salt or fish sauce if needed. Halve the eggs, arrange them with the pork in bowls, and spoon plenty of sauce over the top. Scatter with scallions and cilantro.

Tips

Use the right cut. Pork shoulder is a reliable choice because its connective tissue softens during a long braise. Pork belly makes a richer, fattier stew; trim excess fat and expect the sauce to feel heavier. Lean pork loin is less forgiving and can turn dry before it becomes as tender.
Watch the caramel, not just the clock. Sugar can go from amber to burnt in moments, particularly in a dark pot where it is hard to judge the color. Pull the pot off the burner as soon as the caramel is deep amber. If you prefer a milder sweetness, start with 1 tablespoon (12 g) sugar and add a little more near the end only if the sauce tastes too salty or sharp.
Choose coconut water carefully. Use plain, unsweetened coconut water rather than a sweetened coconut drink. If it is unavailable, replace it with the same amount of water; the stew will be less rounded and a little less sweet, but the caramel, pork, and seasonings still make a flavorful braise.
Season at the end. Fish sauce and soy sauce vary in saltiness, and simmering concentrates their flavor. The small amount of added salt is a starting point, not a reason to skip tasting. Add extra fish sauce a teaspoon at a time, or loosen an overly salty sauce with a splash of water.

Serving Suggestions

Serve the stew hot in shallow bowls with steamed jasmine rice or another plain long-grain rice. Rice soaks up the sweet-savory sauce and gives the pork and eggs a neutral partner. For a more substantial meal, add a simple vegetable side such as stir-fried greens, steamed bok choy, or blanched green beans. Their fresh, lightly bitter flavor balances the rich pork without competing with the fragrant broth.

Put extra scallions and cilantro on the table so everyone can add them to taste. A plate of crisp cucumber or lightly pickled vegetables is also a welcome contrast. If serving the stew family-style, cut the eggs in half just before bringing the pot to the table; this shows their centers and makes it easy to divide the portions evenly. Keep a little sauce in the serving bowl so the rice can be seasoned as diners eat.

Variations

Make it with pork belly: Replace the shoulder with 1½ lb (680 g) pork belly cut into similar cubes. The result is richer and softer, with more fat in the sauce. You can skim excess fat from the surface before adding the eggs, or chill the stew and lift off the firm fat before reheating.

Use a different sweetener: Palm sugar gives the sauce a rounded, lightly caramel-like sweetness. Light brown sugar is an accessible substitute and works in the same quantity. Dark brown sugar has a stronger molasses flavor, so use it only if you want a more pronounced, less delicate sweetness.

Adjust the spice profile: Star anise and cinnamon add gentle warmth, but the stew can be made with just one of them if you prefer a simpler aroma. For a little heat, serve sliced fresh chili alongside rather than adding it early; this keeps the main pot mild and lets each person choose their own level.

Make the sauce less sweet: Reduce the sugar to 1 tablespoon (12 g), then taste after the braise. Some versions lean sweeter and others more savory, so the balance can be adjusted without changing the basic method. Avoid replacing the sugar with a large amount of extra soy sauce, which can make the sauce too salty.

Storage and Reheating

Cool the stew promptly and refrigerate it within 2 hours of cooking, ideally in a shallow airtight container. Keep it refrigerated for 3 to 4 days. The pork and sauce hold up well, but eggs can become a little firmer after storage; leave them whole if possible, since halved eggs tend to absorb more sauce and dry at the edges.

For longer storage, freeze the stew in airtight freezer-safe containers for up to 2 to 3 months for best quality. The sauce and pork freeze especially well. Eggs may become slightly rubbery after freezing, so if you plan to freeze portions, you can freeze the pork and sauce separately and add freshly cooked eggs when reheating. Thaw frozen portions overnight in the refrigerator.

Reheat only the portion you plan to serve, in a covered saucepan over low to medium-low heat. Stir gently and add a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, then serve promptly. A microwave also works: cover the bowl loosely, heat in short intervals, and stir the sauce between intervals so it warms evenly. Do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is Cambodian pork stew supposed to taste sweet?

It should have a gentle sweetness from the caramel and coconut water, balanced by savory fish sauce and soy sauce. It is not meant to taste like a dessert. Cambodian recipes differ by household, so adjust the sugar modestly and taste the finished sauce before serving.

Can I make this stew without coconut water?

Yes. Replace the coconut water with the same amount of plain water. You will lose some of the rounded sweetness and aroma, but the pork will still braise properly. Use unsweetened coconut water if you do have it; sweetened drinks can make the sauce cloying.

Can I use pork loin instead of pork shoulder?

You can, but pork loin is lean and does not become as tender with a long simmer. Cut it into larger pieces, begin checking it earlier, and stop cooking once it is safely cooked and just tender. Shoulder is the better choice when you want the soft, braised texture typical of this style of stew.

How can I tell when the pork is tender?

A fork should slide into a piece with little resistance, and the meat should be easy to bite but still hold together. Check the thickest piece with a food thermometer as well: whole cuts of pork must reach at least 145°F (63°C) and rest for 3 minutes under USDA FSIS guidance. This slow-braised shoulder will generally reach a higher temperature during cooking.

Why is my sauce thin or salty?

A thin sauce can be simmered uncovered for a few minutes after the meat is tender; remove the pork and eggs first if you want to reduce it without overcooking them. If it tastes too salty, add a small splash of water and taste again. Next time, use less salt at the start, since both fish sauce and soy sauce contribute seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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