Thom Khem | Lao Caramelized Braised Pork Stew
Thom khem is a Lao traditional pork stew that is every kids favorite. It is braised pork and boiled eggs in a caramelized fish sauce. It goes great with jasmine rice!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 1/2 cup sugar
- 2 tbsp garlic (4 cloves), minced
- 2 tbsp ginger, minced
- 3 slices Slices of ginger
- 1.5 pound spare ribs, 2 inch slices
- 2 cup water
- 1 tsp msg
- 1 tbsp seasoning sauce
- 3 tbsp fish sauce
- 1 tbsp sweet soy sauce
- 6 hard boiled eggs
Instructions
- 1
In a large pot with water, add the eggs with at least 1 inch above the egg. Place it on a burner and cook on high. Once it comes to a rolling boil, add a lid on top, turn off the heat, and let it sit for 15 minutes. Place the eggs in an ice bath for 5 minutes then peel.
- 2
Parboil the spare ribs for 5 mins then drain
- 3
Heat the oil then add sugar and caramelize until golden
- 4
Add minced garlic and ginger and cook for 1-2 mins
- 5
Dice up pork belly in quarter inch slices and add to the pot
- 6
Add the water and mix then the sauces and mix and bring to a boil
- 7
Cover and let it simmer on low for 15 minutes
- 8
Add the hard boil eggs and toss lightly to cover then cover for another 15 mins on low.