Tuesday, May 10, 2016

Cambodian Pork Belly and Quail Egg Stew: Another Low Carb, High Protein Recipe!

Look what I made for lunch today: the Cambodian Pork Belly and Quail Egg Stew I linked to earlier! I had the quail eggs on hand and a pork belly in the freezer so I had to make this.

Cambodian pork belly and quail egg stew, KAW SAT TROUK

Oh it is just divine! This would be a great dish to make if you're wanting lots of protein and very little carbs. The video I linked to doesn't actually have a recipe listed or any amounts, so I just followed along and estimated amounts so it looked like what she did in the video. Here's a written summary:

Cube the raw pork belly. I used enough to layer twice in a large frying pan.
Brown the cubes in a nonstick pan, stirring and turning as needed. Then remove the cubes to a pot, leaving the grease behind (discard).
Add the following to the pork:
3 minced garlic cloves
a few shakes of low sodium soy sauce (or coconut aminos if you avoid soy)... about 2-3 tablespoons
about a heaping tablespoon of chicken bouillon powder

The recipe calls for a few shakes of fish sauce, but I am allergic to shellfish so I used just a few drops (3-4) of Worcestershire sauce
It also calls for some sugar, but I put in less than it looked like she used... about 2 teaspoons. I think you could omit this without a problem.

Toss that all around and leave it for a few minutes. Then put the pot over high heat and add water halfway up the level of the meat. Bring to a rolling boil, stir a few times, put on the lid and lower the heat to keep it at a low boil for about 45 minutes. Skim off the fat as you notice it and add water a little at a time if it's getting low.

Meanwhile, boil the quail eggs. I used 9 eggs. I put them in a pot of cold water, brought to a boil, removed from heat and let stand for 5 minutes. Then I ran them under cold water and peeled them.

Lower the heat to a simmer and add 1/4 to 1/2 tsp black pepper (or more, to taste)  and the quail eggs. Stir very gently to coat the eggs in sauce but don't break them up. Cover and cook another 5-7 minutes, gently stirring on occasion. I had to add a little more water because you want there to be enough sauce/gravy in the end.

Remove from heat and taste. Add anything you think it needs (more soy sauce, pepper, water, or chicken bouillon). Serve over steamed rice or in my case, steamed riced cauliflower.

This was SO delicious. It was also a lot less fatty than I had anticipated, partly because this was a pasture raised pork belly (rather than corn fed) and partly because I trimmed off a lot of the excess fat when I was dicing it up. I think it would be great with some lightly steamed broccoli florets added, and maybe some sliced onions too. Another delicious, healthy meal in the books!


Anonymous said...

That looks fantastic. If I ever find me some quail eggs, this is what I'm going to make.

Lori said...

Looks yummy! Thanks for sharing.

Rachel rbs said...

That sounds really good - I've never added boiled eggs to a braised meat dish.

Anonymous said...

Pork belly is not healthy

Lyn said...


I'm not surprised you'd say that. I get the "that is not healthy" comment on everything from whole grains to eggs to meat to potatoes to dairy! Every food has someone who thinks it is "bad," it seems. As for fat, people are programmed to fear fat in our current diet culture; healthy fats are not something to be afraid of, though! The fat from pastured meat is very different from the fat of farmed, corn-raised animals; the animals are, first of all, leaner (less fat, more muscle) because they are free range and not confined to a feed lot. So my pork belly was more meat and less fat to begin with. Second, the fat that it does contain is beneficial! The animals graze on open fields and their meat contains healthy omega-3 fatty acids that are great for the heart. Pastured pork fat also contains lots of Vitamin D and is very satiating, keeping you full and satisfied for longer.

Here's an informative article about the benefits of grass fed meat, milk, and eggs.

For sure, fat is higher in calories than lean, so I'm not going to eat this dish for every meal. But a balance of good, healthy fats with protein and produce is the basis of good nutrition.

BethRD said...

Hi Lyn, I don't think fish sauce has any shellfish in it, just actual fish, which Worcestershire sauce also contains.

Lyn said...


It depends on the type of fish sauce. Apparently some of the brands use whatever fish they happen to catch or net, including shellfish. I probably could find a brand that says it doesn't contain shellfish, but the Worcestershire worked really well so I'll stick with that.