Description
This comforting stew is perfect for chilly evenings, when you want something hearty and satisfying. It’s a recipe I treasure, blending the flavors of being back home in Cambodia, with the love and care I learned from Cindy.
Ingredients
1 Asian Okra (1 foot long)
4 Garlic Cloves
8 ounces of Ground Pork
1 Large Ear of Corn
1 /2 Cup Green Onion
2 Tbsp Brown Sugar
1 Tbsp Fish Sauce
1/4 cup Cilantro as garnish
2 Tbsp Oil
Instructions
Prep
- Finely chop the green onions and set aside.
- Peel the okra using a regular vegetable peeler.
- Slice the okra into 1-inch pieces, then quarter each piece.
- Carefully shave the kernels off the corn cob using a peeler or knife.
Cooking
- Warm a medium-sized wok over medium heat and drizzle in some oil.
- Heat a medium-sized wok over medium heat. Add oil and sauté the garlic until golden brown and fragrant.
- Add the pork to the wok and cook until it begins to brown.
- Season the pork with brown sugar, black pepper, and fish sauce, stirring well to combine.
- Stir in the corn kernels and mix thoroughly.
- Add enough water to create a broth, then simmer the stew over medium-high heat for 3 minutes.
- Add the chopped okra and stir gently.
- Simmer the stew over low to medium heat for approximately 3-4 minutes, allowing the flavors to meld.
- Stir occasionally to ensure even cooking.
- Sprinkle the chopped green onions on top before serving. Enjoy!
- Prep Time: 15
- Cook Time: 12