Cambodian Bai Sach Chrouk (Grilled Pork and Rice)
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The Tale of Cambodian Bai Sach Chrouk (Grilled Pork and Rice)
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Bai sach chrouk, grilled pork over rice, is a beloved Cambodian breakfast dish sold widely by street vendors, particularly in Phnom Penh, where it's traditionally eaten in the early morning alongside pickled vegetables and a light broth, a simple meal that became a signature national street food.
Ingredients
Scale:· 4 servings
- 600g pork shoulder, thinly sliced
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1/4 cup coconut milk
- 4 cups steamed jasmine rice
- Pickled cucumbers and daikon, for serving
- Chili and garlic dipping sauce, for serving
Instructions
- 1In a bowl, combine fish sauce, palm sugar, soy sauce, garlic, and coconut milk to make a marinade.
- 2Add the thinly sliced pork and toss to coat, marinating for at least 2 hours or overnight for best flavor.
- 3Prepare a charcoal grill for medium-high heat.
- 4Grill the marinated pork slices for 2-3 minutes per side until caramelized and cooked through.
- 5Slice the grilled pork thinly against the grain if needed.
- 6Serve the pork over steamed jasmine rice with pickled vegetables on the side.
- 7Accompany with a small bowl of chili-garlic-lime dipping sauce and a light broth if desired.
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