Cambodian Pork and Rice Recipe: Fragrant Lemongrass-Infused One-Pot Magic

This Cambodian pork and rice recipe transforms a simple one-pot meal into a fragrant, aromatic experience that brings Southeast Asian flavors to your table. The secret lies in the lemongrass-infused broth, which simmers with kaffir lime leaves and galangal to create layers of citrusy, herbal depth that elevate every bite.

I developed this recipe during a trip to Siem Reap, where I fell in love with the way tender pork and fluffy jasmine rice come together in perfect harmony.

The beauty of this dish is its simplicity—just a few key ingredients work together to create restaurant-quality results without requiring advanced techniques. You'll start with pork belly or shoulder, marinated in a blend of garlic, ginger, and fish sauce, then slow-cooked until fork-tender.

The rice steams directly in the broth, absorbing all those incredible flavors while staying perfectly fluffy. This method ensures minimal cleanup and maximum flavor infusion.

By the time you're done, you'll have a steaming pot of golden rice topped with succulent pork slices, all bathed in a fragrant, slightly sweet broth. The aroma alone will transport you to Cambodia, while the balance of savory, tangy, and herbal notes makes this dish irresistibly comforting.

Each bite delivers tender meat, fragrant rice, and a symphony of spices that come together in perfect harmony.

Perfect for family dinners or special occasions, this recipe scales beautifully and tastes even better the next day. The leftovers keep their incredible flavor, making it an ideal meal prep option. Here's how to create this fragrant Cambodian masterpiece in your own kitchen.

Ingredients for cambodian pork and rice

These fragrant ingredients transform simple pork and rice into Cambodian one-pot magic.

Lemongrass is the star—look for plump, pale stalks at Asian markets (or the international aisle at Whole Foods). If you can't find fresh galangal, ginger works in a pinch, but it won't be quite the same. Kaffir lime leaves are worth hunting down—they add that signature citrusy aroma. For fish sauce, Red Boat is my go-to (it's available at most grocery stores now), but any good-quality brand works. The pork should be well-marbled for tenderness—ask the butcher to cut it into 1-inch chunks if buying whole.

No lemongrass? Double the ginger and add 1 tbsp lime zest for brightness. Running out of kaffir lime leaves? Substitute 1 tbsp lime juice plus 1 tsp lime zest. The coconut milk can be swapped for light coconut milk if you prefer less richness, but full-fat gives that authentic Cambodian depth. For extra flavor, toast the white peppercorns in a dry pan for 30 seconds before grinding—trust me on this. The sugar balances the fish sauce's saltiness, so don't skip it even if you're not sweet-toothed.

This dish tastes even better the next day as flavors meld. Store in an airtight container for 4-5 days in the fridge, or freeze portions for 3 months. I always make double batches—leftovers reheat beautifully and make perfect lunches. For serving, garnish with those green onions and a sprinkle of extra lime zest. The aroma alone will have everyone gathering around the table.

Step-by-step instructions for Cambodian pork and rice

This fragrant one-pot masterpiece combines tender pork, aromatic herbs, and jasmine rice into a single dish that's impossible to resist.

In a large bowl, combine the 1.5 lb pork shoulder cut into 1-inch cubes with the 6 minced garlic cloves, 0.5 cup peeled and sliced fresh ginger, 3 tbsp fish sauce, 1 tbsp sugar, and 1.5 tsp salt. Mix thoroughly until the pork is evenly coated and let it marinate for at least 30 minutes at room temperature. This step ensures maximum flavor penetration and tender meat.

While the pork marinates, rinse the 1.5 cups jasmine rice under cold water until the water runs clear. This removes excess starch that could make the rice gummy. Drain well and set aside in a separate bowl.

Heat a large, heavy-bottomed pot over medium heat and add the marinated pork in a single layer. Let it sear undisturbed for 3-4 minutes until golden brown on all sides. This creates a beautiful crust that locks in juices. Remove the pork and set it aside temporarily.

In the same pot, add 2 tablespoons of oil (not listed in ingredients but essential for cooking) and sauté the 1 whole lemongrass (bruised and cut into 2-inch pieces), 4 whole kaffir lime leaves (torn into strips), 0.5 cup sliced galangal, 4 smashed garlic cloves, and 1 tsp fresh turmeric for 3-4 minutes until fragrant. You'll smell that incredible aromatic punch—this is where the magic begins.

Pour in the 1 can full-fat coconut milk and scrape up any browned bits from the bottom of the pot. Return the pork to the pot and add 1.5 cups water. Bring to a gentle simmer, then reduce heat to low and cover partially. Let it cook for 45 minutes, stirring occasionally, until the pork is fork-tender and easily pulls apart.

Here's the thing—don't rush this step. The low and slow cooking is what makes the pork melt-in-your-mouth tender while allowing all those aromatic flavors to meld perfectly. You'll know it's ready when the pork shreds easily with two forks.

Once the pork is tender, add the drained 1.5 cups jasmine rice to the pot, spreading it evenly over the pork. Sprinkle with 0.5 tsp ground white peppercorns and give everything a gentle stir to combine. Pour in an additional 1 cup water and bring to a gentle boil over medium heat.

Reduce heat to low, cover the pot completely, and let it simmer for 15 minutes without lifting the lid. This steaming method creates perfectly fluffy rice that absorbs all the incredible flavors from the pork and coconut broth. If you peek too early, you'll disrupt the cooking process and end up with uneven rice.

After 15 minutes, turn off the heat and let the rice sit covered for another 10 minutes. This resting period allows the rice to finish steaming and the flavors to meld completely. The pot will be quite hot—be careful when handling it.

Gently fluff the rice with a fork, mixing it with the pork and coconut broth. Taste and adjust seasoning if needed—you might want to add a little more fish sauce or salt depending on your preference. Serve immediately, garnished with 4 sliced green onions, in individual bowls. Each bite delivers perfectly tender pork, fragrant rice, and that complex balance of sweet, salty, and aromatic flavors that make this dish so special.

Flavor customization for cambodian pork and rice

Spicy Kick

If you love heat, add 1-2 tbsp of Sambal Oelek or 1 tsp chili flakes to the marinade for a fiery Cambodian twist. For a more balanced spice, blend 1 tbsp red chili paste with 1 tbsp fish sauce and spread it over the pork after searing.

I like to finish with a sprinkle of crushed Thai bird's eye chilies for an extra kick that won’t overpower the dish. 🌶️

Sweet and Tangy

Balance the savory flavors with a touch of sweetness and tang. Stir 1 tbsp tamarind paste (dissolved in 2 tbsp warm water) into the coconut milk before adding it to the pot.

For extra brightness, add 1 tbsp lime juice and 1 tsp palm sugar (or regular sugar) to the rice while it steams. This creates a delightful contrast that reminds me of the street food stalls in Phnom Penh.

Herb-Forward

Fresh herbs elevate this dish to new heights. After the pork is tender, stir in ¼ cup chopped cilantro and ¼ cup chopped mint leaves—they add a bright, fresh finish that cuts through the richness.

For a more traditional Cambodian touch, add 1 tbsp chopped Vietnamese coriander (rau răm) if you can find it. These herbs should be added just before serving to preserve their vibrant flavors. 🌿

Coconut Variations

Swap out the full-fat coconut milk for light coconut milk if you prefer a lighter texture, but be prepared for slightly less richness. For a creamy twist, stir in 2 tbsp coconut cream at the end for extra decadence.

I also love adding ½ cup shredded coconut (toasted lightly in a dry pan) as a garnish for texture and aroma. This works especially well if you're serving it with a fresh cucumber salad.

Umami Boost

For deeper flavor, add 1 tbsp soy sauce or 1 tsp mushroom powder to the marinade. You can also stir in 1 tbsp fermented shrimp paste (kapi) (available at Asian markets) when building the fragrant base—it adds a funky, savory depth that’s essential in many Cambodian dishes.

If you can’t find kapi, a dash of Worcestershire sauce works in a pinch.

Vegetable Enhancements

Add ½ cup sliced bell peppers or ½ cup shredded cabbage to the pot during the final 10 minutes of cooking for a colorful, crunchy element. For a heartier dish, include ½ cup sliced bamboo shoots (canned or fresh) or ½ cup chopped water chestnuts.

These additions keep the dish light while adding texture and a subtle sweetness that pairs beautifully with the pork. 🥕

Frequently asked questions