Sach Chrouk Pakon Char Marik (Caramelised Peppered Pork and Shrimp)

  • 250 gm (~1/2 lb) Pork lean meat or with skin on (sliced thin)
  • 2 tbsp Cooking oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce 
  • Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Water
  • 250 gm (~1/2 lb) small or medium size shrimp (cleaned,  leave the shells on)

Caramel Sauce:
  • 1 tbsp Water
  • 1 tbsp Sugar

  1. For the caramel sauce: Put sugar and water in a pot that is big enough to hold all the ingredients. Cook on low heat and stir frequently until the sugar changes to dark brown color, but not burnt. Pour in water and set aside
  2. Pre-heat a wok or skillet, add cooking oil when it's hot
  3. Add garlic and pork meat and stir meat frequently
  4. Add caramel sauce and salt
  5. Simmer for 10 minutes or until meat is tender
  6. Increase cooking temperature to high, 
  7. Season with sugar, fish sauce, and black pepper
  8. Keep stirring till liquid reduced
  9. Add the shrimp and stir until shrimp just changes colour to pink. This is fairly quick and is best not to overdo as the shrimp will toughen up. The best flavour and texture is when it is just done and that's all. (Usually one minutes cooking time)