Pig Feet Rice: today’s culinary adventure, in Phnom Penh (apologies to my vegan friends). Braised Chinese style, the pork is mostly succulent skin, soft sinew and bones – expect a lot of “sticky finger work” – in a reduced jus with things resembling soft pine nuts. A splash of soy seasons the steamed rice. The broccoli’s beaut. $US5 at French influenced Angkor International Hotel.

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