Tom Khem – ຕົ້ມເຄັມຫມູ

One of my favorite Lao comfort food is tom khem. “Tom” means boil and “khem” means salty. It is a braised pork dish in a salty, yet sweet broth.  The sweetness balances out the saltiness and the pork is ever so tender.

But for me, the hard boiled eggs are my favorite. After the eggs have been in the simmering broth for a while, the flavors soaks into the eggs and makes them so delicious!

Serve this mouth watering dish with steamed jasmine rice and some lao spicy sauce as a condiment.

5 from 2 votes

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Tom Khem

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Braised pork with hard boiled eggs

Course: Main Dish

Cuisine: Laotian

Servings: 5

Author: Jen Jen

Ingredients

• 3 lbs pork butt cut into bite size pieces
• 1.5 inch ginger sliced
• 1.5 inch galangal sliced
• 3 cloves garlic chopped
• 1 C sugar
• 1 tsp salt
• 1 tsp pepper
• 3 T fish sauce
• 1 T light soy sauce
• 3 tsp dark soy sauce
• 5 C water
• 5-8 eggs hard boiled

Instructions

1. On low heat, caramelize the sugar. Stirring as the sugar turns a golden brown.

2. Add the ginger, garlic and galangal and stir until golden and fragrant

3. Add the pork butt, salt, pepper, fish sauce, light soy sauce and dark soy sauce.

4. Stir until the ingredients are mixed well and the pork starts to brown.

5. Add the water and bring to a boil.

6. Add the hard boiled eggs and simmer for 20 minutes until the pork is cooked and the eggs are brown.

7. Serve with jasmine rice.