Cambodian Pork and Vegetable Stew

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Cambodia's national dish, this hearty pork and vegetable stew brings together winter melon, taro, eggplant, and tender pork in a gently sweet, sour, and deeply savory broth. Anchored by fermented fish paste and brightened with fresh herbs, every spoonful showcases the balance at the heart of Khmer cooking.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 30 gCarbs
• 6 gFiber
• 9 gSugar
• 30 gProtein
• 780 mgSodium
• 1120 mgPotassium
• 145 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the pork and aromatic broth

• 1.5 lb pork shoulder, cut into 1-inch chunks
• 6 cups water
• 1 tbsp vegetable oil
• 1 large yellow onion, sliced thin
• 5 garlic cloves, smashed
• 1 (2-inch) piece ginger, sliced
• 1 lemongrass stalk, bruised and tied
• 3 kaffir lime leaves, torn

For the seasoning base

• 2 tbsp prahok (Cambodian fermented fish paste)
• 1 tbsp red curry paste or kroeung paste
• 1 tbsp tamarind paste dissolved in 2 tbsp warm water
• 1 tbsp palm sugar, grated
• 2 tbsp fish sauce, plus more to taste
• 1/2 tsp freshly ground black pepper

For the vegetables

• 8 oz taro root, peeled and cut into 1-inch cubes
• 8 oz kabocha squash or pumpkin, seeded and cubed
• 2 Thai eggplants or 1 Chinese eggplant, quartered
• 1 cup green beans, trimmed and halved
• 1 small winter melon or chayote, peeled and cubed
• 3 cups water spinach or morning glory, cut into 3-inch lengths

For garnish

• 1/2 cup fresh Thai basil leaves
• 1/3 cup cilantro sprigs
• 2 Thai bird chilies, thinly sliced
• 1 lime, cut into wedges

Directions

1. In a heavy pot, heat the oil over medium-high. Add the pork and sear until lightly browned on all sides, about 6 minutes. Stir in the onion, garlic, ginger, lemongrass, and kaffir lime leaves, cooking until the onion softens and smells fragrant, 3 to 4 minutes.
2. In a small bowl, mash the prahok with the curry paste, palm sugar, fish sauce, and black pepper to form a rough paste. Add it to the pot and stir well to coat the pork, cooking for 2 minutes so the aromatics bloom without burning.
3. Pour in the water and bring the pot to a boil. Skim any foam off the surface, reduce the heat to low, and simmer covered for 20 minutes, until the pork is fork-tender.
4. Add the taro, kabocha squash, and winter melon. Simmer uncovered for 10 minutes, then stir in the eggplant and green beans. Continue cooking until all the vegetables are tender but still holding their shape, about 8 more minutes.
5. Stir in the tamarind water and taste the broth, adjusting with more fish sauce or a touch more palm sugar to balance the salty-sweet-sour profile. The broth should be slightly thickened from the taro breaking down.
6. Just before serving, fold the water spinach into the hot broth until it just wilts, about 30 seconds. Ladle into warm bowls and top generously with Thai basil, cilantro, and sliced chilies. Serve with lime wedges for squeezing over each bowl.
7. Encourage diners to adjust each bowl with extra herbs, chilies, and lime to taste; Cambodian cooks almost always balance the soup at the table.

Cook’s Notes

• Prahok is the soul of the dish; if unavailable, mix 1 tablespoon fish sauce with 1 tablespoon finely minced anchovies for a closer flavor match.
• Add the vegetables in stages based on density so each one finishes tender rather than mushy winter melons and taro go in first, delicate greens at the end.
• Serve over jasmine rice or with steamed rice on the side for a complete Khmer lunch.
• If tamarind paste feels too sharp, swap half for fresh lime juice squeezed in at the end of cooking.
• The stew tastes even better the next day once the aromatics have mellowed, so consider making it a day ahead.

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