Ingredients:

8 tbsp Khmer yellow Kreung Paste
1 tbsp Prahok paste
500g Pork bone
4 tbsp Ground, toasted, rice
1 small unripe Papaya, peeled, de-seeded and cut into julienne strips
200g Bitter eggplant, stem end trimmed
1 aubergine, cut into 3cm cubes
⅓ Butternut squash, peeled, seeds removed and cut into 3cm cubes
500g Long beans, sliced into 5cm lengths
20g Moringa leaves, cleaned
½ tbsp Sugar (Palm sugar can also be used)
1 tbsp Fish sauce
1 tbsp Cooking oil
1.25l Water

Optional Ingredients:
145g Green bananas
225g Young jackfruit

Method:

Clean the pork bone, then cut into 1-2-inch chunks and set aside

In a large pot, heat 1 tablespoon of cooking oil over high heat, then add the kreung paste and reduce the heat to medium.

Fry the kreung over medium heat for 3 minutes, stirring the paste continuously.

Add the pork bone to the pot and stir until it's covered with the kreung paste

Add the papaya, butternut squash, bitter eggplant, eggplant, and long beans to the pot and mix together

Pour 1.25l of water into the pot and stir. Add the sugar, fish sauce, prahok, and ground roasted rice to the pot, then mix well

Add the maringa leaves to the pot and stir together

Allow the mixture to boil, then bring the heat down to medium/low. At this point, taste the soup and add salt or fish sauce if you'd like the soup to be more savoury.

Let the soup simmer for 15 minutes, then turn the heat off.

Serve this Samlor Korkor over a bed of white steamed rice.