Entree: Cambodia – Khmer Central Cuisine – បាយសាច់ជ្រូក ➤ Bai Sach Chrouk (Thinly sliced marinated grilled pork served with steamed rice and pickled vegetables)
Serving Size: 4
Approximate Time
Prep
1 hr 15 min
Cook
6 min
Total
1 hr 20 min
Ingredients
- 1 lb (454 g) pork shoulder or pork butt, thinly sliced (about 1/8 inch / 3 mm)
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) palm sugar or light brown sugar
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp (1.5 g) freshly ground black pepper
- 2 cups (480 ml) jasmine rice, uncooked
- 1 small cucumber, thinly sliced (no measurement required)
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp (30 ml) granulated sugar for pickles
- 1/4 tsp (1.5 g) salt for pickles
- 2 green onions, thinly sliced (no measurement required)
- 1/4 cup (4 g) fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
1. Combine coconut milk, fish sauce, palm sugar, minced garlic, soy sauce, vegetable oil, and black pepper in a bowl. Whisk until sugar dissolves. Add the thinly sliced pork, toss to coat, cover, and marinate at least 1 hour or overnight in the refrigerator for best flavor.
2. Rinse the jasmine rice until water runs clear, then cook according to package directions (typically 2 cups rice to 3.5 cups water) until tender and fluffy. Keep warm.
3. While rice cooks, make quick pickles: in a small bowl mix rice vinegar, granulated sugar, and salt until dissolved. Add the thinly sliced cucumber and let sit at room temperature for 10–15 minutes, stirring occasionally.
4. Heat a grill pan or outdoor grill to medium-high and oil lightly. Remove excess marinade from pork and grill slices in a single layer until edges caramelize and pork is cooked through, about 2–3 minutes per side depending on thickness.
5. To serve, divide warm jasmine rice among four plates, top with grilled pork slices, spoon pickled cucumber alongside, and garnish with sliced green onions, cilantro, and lime wedges.
