My Cambodian friend introduced me to this dish of pork belly and eggs in a soy and caramelized sugar sauce, and it’s been a favorite of mine ever since. He gave me his mom’s recipe, but just like my family’s recipes (and I’m beginning to think all Asian families) it was more of a half-complete shopping list of ingredients with some vague suggestions for what to do with them. So after eating kaw many times in restaurants and from Cambodian mothers of friends and even coworkers, I modified her recipe to make my own kaw Guessipe. I have to stop myself from eating the whole pot in one sitting.

Guessipe

• 1/3 cup sugar
• 1 lb pork belly, cut into bite size pieces
• 3 cloves garlic, minced
• 2 TBSP soy sauce
• 2 TBSP fish sauce
• 1 TBSP kecap manis
• 1 tsp pepper
• 6 hard-boiled eggs
• 1 can bamboo shoots

Heat sugar and 2 TBSP water in a large pot until it turns golden brown.

Add pork belly and stir.

Add garlic, soy sauce, fish sauce, kecap manis, pepper, and 1 cup water. Let boil for 10 minutes.

Add eggs, bamboo shoots, and enough water to cover everything.

Simmer for 2 hours.

Serve with rice to soak up as much of the yummy sweet salty sauce as you can!