Cambodian kaw is a slow-braised pork and egg dish from Cambodia, simmered in a savory-sweet sauce made with caramelized sugar, fish sauce, and often coconut water. Versions vary by household and region; this one uses tender pork, hard-boiled eggs, and a deeply flavored braise that is especially good spooned over rice.
Ingredients
- 2 lb (900 g) pork shoulder, pork belly, or a mix, cut into 1½-inch (4 cm) pieces
- 6 large eggs (about 10½ oz / 300 g without shells)
- 2 tbsp (30 ml) neutral cooking oil
- ⅓ cup (65 g) palm sugar, finely chopped or grated; light brown sugar is a practical substitute
- 3 tbsp (45 ml) water, for the caramel
- 6 garlic cloves (about ¾ oz / 20 g), finely chopped
- 2 medium shallots (about 2 oz / 60 g), thinly sliced
- ⅓ cup (80 ml) fish sauce
- 3 cups (720 ml) unsweetened coconut water
- 1 cup (240 ml) water
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce, optional, for a darker sauce
- 2 scallions (about ¾ oz / 20 g), thinly sliced, for serving
- ¼ cup (10 g) fresh cilantro leaves, for serving, optional
Instructions
- Boil and cool the eggs. Put the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, then cover the pan, take it off the heat, and leave the eggs for 11 minutes. Transfer them to cold water for 5 minutes, then peel. The yolks and whites should be firm. Set aside.
- Prepare the pork. Pat the pork dry with paper towels. If using pork belly, leave some of its fat attached for flavor; trim away any especially thick, hard skin. Cut the meat into similarly sized pieces so they cook at roughly the same rate. Keep the pork in the refrigerator until you are ready to brown it if the egg preparation takes longer.
- Brown the pork. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces are not crowded, sear the pork for about 8 to 10 minutes total, turning to brown several sides. Transfer it to a plate. Browning adds savory flavor; it is fine if the pieces are not cooked through at this point.
- Make the caramel. Lower the heat to medium. Add the palm sugar and the 3 tablespoons (45 ml) water to the pot. Stir just until the sugar is damp, then let it bubble for about 4 to 5 minutes, watching closely, until it turns a deep amber color. Do not let it become very dark or smoke, as burnt sugar will make the sauce bitter. If using brown sugar, it may look less clear than palm sugar but will still work.
- Add the aromatics and pork. Stir in the garlic and shallots and cook for about 1 minute, just until fragrant. Return the pork and any juices to the pot, turning the pieces carefully to coat them in the caramel. The caramel is hot, so add the pork gradually and keep your hands away from splashes.
- Braise until tender. Pour in the fish sauce, coconut water, and 1 cup (240 ml) water. Add the black pepper and optional soy sauce. Stir, bring the liquid to a gentle simmer, then cover and lower the heat. Simmer for 1 hour 35 minutes, turning the pork once or twice. Keep the liquid at a quiet bubble rather than a hard boil; add a splash of water if it reduces so far that the meat is no longer mostly submerged. The pork should be tender when pierced, though the exact time depends on the cut and size of the pieces.
- Add the eggs. Add the peeled eggs to the pot for the final 20 minutes of braising. Turn them gently once or twice so they take on the sauce’s color without splitting. Taste the liquid near the end; add a little water if it is too intense, or let it simmer uncovered briefly if you want a more concentrated sauce.
- Check doneness and serve. Check the center of the largest pork piece with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; this long braise should cook the pork well beyond that temperature for tenderness. Turn off the heat and let the covered pot rest for 3 minutes. Taste and adjust with a little fish sauce or water if needed. Serve with scallions and cilantro, if using.
Tips
- Choose a cut that suits your preference. Pork shoulder becomes tender and meaty, while pork belly gives the sauce a richer, silkier quality. A combination offers both. Keep the pieces close in size so smaller ones do not become overcooked before larger ones soften.
- Control the caramel carefully. Sugar can go from amber to burnt quickly, especially in a heavy pot that holds heat. Remove the pot from the burner briefly if it darkens too fast. If the sugar hardens when the liquid goes in, keep the pot at a gentle simmer and stir; it should dissolve back into the sauce.
- Balance the sauce at the end. Fish sauce brands vary in saltiness, and coconut water varies in sweetness. Taste only after the pork has braised, then add water to soften an overly salty or concentrated sauce, or a small splash of fish sauce if it tastes flat. Avoid adding salt before tasting.
- Use brown sugar if palm sugar is unavailable. Palm sugar has a rounded, caramel-like flavor traditionally suited to the dish. Light brown sugar is easy to find and works well, although the finished sauce may taste a little more like molasses. Do not replace the coconut water with sweetened coconut milk; coconut milk is richer and changes the texture considerably.
Serving Suggestions
Serve Cambodian kaw hot in shallow bowls with steamed jasmine rice. The rice absorbs the glossy braising liquid, while the pork and egg make the meal substantial. Spoon a little sauce over the rice rather than pouring all of it at once; you can always add more at the table. A side of lightly blanched greens, sautéed morning glory, or steamed bok choy gives the meal a fresh, mildly bitter contrast to the sweet-salty braise.
For a simple table, offer sliced cucumber or a crisp vegetable salad alongside the stew. Their cool crunch balances the soft meat and eggs without competing with the sauce. A small dish of sliced chilies can be served separately for anyone who wants heat. If serving family-style, cut the eggs in half just before bringing the pot to the table, or leave them whole so they keep their shape and let diners portion them themselves.
Variations
Use a different protein: Bone-in pork pieces can be braised in the same sauce, though they may need additional time and are less convenient to portion. Chicken thighs are another option, but they cook faster; check that poultry reaches 165°F (74°C) with a food thermometer and shorten the braising time as needed so the meat does not dry out. The result will be lighter and less rich than the pork version.
Make it less sweet or more peppery: Reduce the palm sugar to ¼ cup (50 g) for a less sweet sauce, or add another ½ teaspoon (1 g) of black pepper for a stronger pepper note. Keep the fish sauce and liquid amounts steady at first, then taste and adjust after braising. If using a particularly salty fish sauce, start with ¼ cup (60 ml) and add more at the end to taste.
Adjust the eggs and sauce: You can use four eggs instead of six without changing the braising liquid. For a more deeply colored egg, make a few shallow cuts in the white before adding it to the pot, taking care not to cut into the yolk. For a thicker sauce, remove the tender pork and eggs to a warm plate and simmer the liquid uncovered for a few minutes; return everything to the pot before serving.
Storage and Reheating
Refrigerate leftover kaw within 2 hours of cooking in a covered container. It keeps for 3 to 4 days in the refrigerator. Store the eggs with the pork and sauce so they stay moist; if possible, use a container that lets the food sit mostly covered by liquid. The sauce may firm up when cold because pork fat can solidify, but it loosens as it warms.
Reheat only the portion you plan to eat, either in a covered saucepan over low to medium-low heat or in a microwave-safe dish with a lid. Stir or turn the pieces occasionally and add a splash of water if the sauce has become too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Bring the sauce to a gentle simmer rather than a rolling boil, which can make the pork break apart and the eggs split. For longer storage, freeze in a sealed freezer-safe container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does Cambodian kaw taste like?
Kaw is savory, gently sweet, and rich, with a caramel note from the sugar and salty depth from fish sauce. Coconut water gives the braising liquid a mild sweetness, while garlic, shallot, and black pepper add fragrance and warmth. It is not meant to taste like a dessert or a heavily sweet sauce; rice helps balance each bite.
Can I make Cambodian kaw without coconut water?
Yes. Replace the 3 cups (720 ml) coconut water with 3 cups (720 ml) plain water. The sauce will be less gently sweet and slightly less rounded, but fish sauce, caramel, garlic, and the pork still provide plenty of flavor. Avoid sweetened coconut beverages, which can make the braise too sweet.
Can I make it ahead?
Yes. Cook the kaw, cool it promptly, and refrigerate it within 2 hours. The flavors settle as it rests, and it reheats well the next day. Warm it gently in a covered pot, adding a little water if needed, and make sure the leftovers reach 165°F (74°C). The eggs may take on a deeper color while stored in the sauce.
Why did my sauce turn bitter?
The most common cause is caramel that became too dark or burnt. Palm sugar should reach deep amber, not smoke or turn nearly black. Burnt caramel is difficult to correct, so if it smells acrid, it is better to discard it and start that step again. Garlic can also taste bitter if it scorches; lower the heat before adding it.
Can I cook Cambodian kaw in a slow cooker?
You can, but make the caramel and brown the pork in a pan first; a slow cooker does not create the same caramelized flavor. Transfer the pork, caramel, aromatics, fish sauce, coconut water, and water to the cooker and cook until tender, checking the manufacturer’s guidance for timing. Add already hard-boiled, peeled eggs near the end so they warm through and take on the sauce without becoming rubbery.
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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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