Khor Ch`eung Chomni Chrook Pong`thea

Khor Ch`eung Chomni Chrook – Cambodian caramelized pork rib with eggs and black pepper soup, very rich and flavorful food. This is one of the national dish and is essentially recommended  due to its spices for post-postpartum mother who has just delivered baby. Another similar dish is “Khor Trey,” which will be discussed in a different menu. It is believed that pork meat helps restore red blood cell  and the thick spicy pepper helps blood circulation. Eggs also give extra protein for hair re-growth. It is normal for mother to have blood clot after delivering baby, so “Khor”  should be prepared with huge amount of pepper—as spicy as it can be. Spicier than what is normally prepared.
 
Cambodian have many different kinds of “Khor” – caramelized meat:
-Khor Ch`eung Chomni Chrook Pong`thea – Caramelized pork rib
-Khor Sach Chrook  Pong`thea – Caramelized pork
-Khor Sach Chrook Tawhu neng Tropiang – Caramelized pork with tofu and bamboo
-Khor Trey Ros – Caramelized Cambodian fresh water fish (with sugar cane base )
-Khor Sach Muoan Kyei – Caramelized chicken with ginger
-Khor Sach Ko – Caramelized beef (curry style)
-Khor Kala  – Caramelized pork thigh with tamarind base
-Khor Koun Trey – Caramelized Smelts
-Khor Sach Chrook M`noh- Caramelized pork with pineapple
-Khor Mreah – Caramelized bitter melon stuffed with ground pork
-Khor Bongkong – Caramelized prawn

*Note* I was very fortunate to use Kampot pepper which I bought earlier. Cambodia is known for “world finest pepper.” “Cambodian pepper rocks, the versatile flavor can range from intensely spicy to mildly sweet with a hint of flower. Alas, it is not (yet) found outside of Cambodia. Leading hotel chefs in the country buy it in bulk for their signature dishes.”http://www.cambodia-cooking-class.com/kampot-pepper.htm