Introduction

Bai Sach Chrouk is a beloved Cambodian dish featuring thinly sliced pork marinated in coconut milk and garlic, grilled over charcoal, and served with fragrant jasmine rice and pickled vegetables. It’s a staple breakfast food, offering a hearty start to the day.

Pro Tip: For the most authentic flavor, grill the pork over charcoal.

Ingredients

• Pork shoulder or loin (500g, thinly sliced)
• Coconut milk (1 cup)
• Garlic, minced (4 cloves)
• Fish sauce (2 tbsp)
• Sugar (1 tbsp)
• Jasmine rice (2 cups, cooked)
• Pickled vegetables (carrots, cucumbers, and radishes)
• Fresh herbs (optional, for garnish)

Pro Tip: Use high-quality coconut milk for a richer flavor.

Step 1: Marinate the Pork

In a bowl, mix the coconut milk, minced garlic, fish sauce, and sugar. Add the pork slices and marinate for at least 2 hours, or overnight for deeper flavor.

Pro Tip: Cover the bowl with plastic wrap and refrigerate while marinating.

Step 2: Prepare the Grill

Heat a charcoal grill or stovetop grill pan. Lightly oil the grates to prevent sticking. Preheat until hot for even cooking.

Pro Tip: If using a stovetop grill, add a few drops of liquid smoke to mimic charcoal grilling.

Step 3: Grill the Pork

Place the marinated pork slices on the grill and cook for 2-3 minutes per side, or until golden brown and slightly charred.

Pro Tip: Baste the pork with leftover marinade while grilling for extra flavor.

Step 4: Assemble the Dish

Serve the grilled pork over a bed of steaming jasmine rice. Add pickled vegetables on the side and garnish with fresh herbs if desired.

Pro Tip: For a balanced meal, pair with a bowl of clear soup or a fried egg.

Serving Suggestions

Enjoy Bai Sach Chrouk as a wholesome breakfast or a satisfying lunch. The combination of smoky pork, fragrant rice, and tangy pickled vegetables makes this dish a crowd-pleaser.

Pro Tip: Serve with a sweet chili dipping sauce for an extra kick.