Mak kok spondias mangifera is a kind of plum that is used, like tamarind and lemon, to acidify specific preparations. Cheo mak kok is a relatively liquid sauce that contains meat.
100 g mak kok
25 g ground pork
10 g of khiep mou (pork rind chips)
1 tablespoon of pa dek (unfiltered fish sauce)
1 tablespoon of fish sauce
¼ teaspoon of sugar
1 teaspoon chopped coriander
Cook the mak kok for 10 minutes in boiling water in a small saucepan. Drain and leave to cool.
In a small saucepan, cook the pork with the lid closed for 10 minutes in 30 ml of water. Add the pa dek after boiling. Remove the meat and reserve the stock.
Scrape off the flesh of the mak kok (discard the skin but keep the pits) and crush it with the meat and pork rind chips in a large mortar until it is homogenous.
Add the broth and season with fish sauce and sugar and mix well.
Sprinkle with coriander before serving.