Tom Kem (Pork and Egg Stew) is a beloved comfort dish in Lao cuisine. It’s a favorite among Lao children as well. The
dish involves simmering pork and eggs with caramelized sugar, fish sauce, seasoning sauce, ginger, and garlic. It is
cooked until the liquid evaporates and the proteins turn a golden brown.One of the key characteristics of Tom Kem is that it becomes even more delicious if left overnight.Tom Kem is one of the sweeter dishes in Lao cuisine. While Lao cuisine is generally known for its spiciness, strong
aromas, and sometimes bitterness, the sweet flavor of Tom Kem provides a refreshing contrast. It’s an easy-to-make
dish, making it very popular with families. You are sure to enjoy the best Tom Kem.
Boil the eggs for 10-15 minutes to make hard-boiled eggs.
In a pot, add the eggs and water, and bring to a boil. Cover the pot, turn off the heat, and set a timer for 15
minutes. After 15 minutes, drain the hot water and immerse the eggs in cold water for 5 minutes.
Heat oil in a pot, add the sugar, and cook until it turns golden brown.
Add the minced garlic and ginger, and cook for 1 minute.
Cut the pork into suitable sizes and add it to the pot.
Add water and the combined seasoning, mix well, and then add the peeled hard-boiled eggs from step 1.
Cover the pot and simmer over low heat for 30 minutes.
