Entree: Cambodia – Phnom Penh – បាយសាច់ជ្រូក ➤ bai sach chrouk (Cambodian grilled marinated pork served over broken rice with pickles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder, thinly sliced or butterflied and sliced thin
- 1/2 cup (120 ml) coconut milk
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 g) palm sugar or light brown sugar
- 5 garlic cloves, minced, approx. 20 g
- 1/2 tsp (1 g) freshly ground white or black pepper
- 1 tbsp (15 ml) vegetable oil for grilling
- 2 cups (370 g) broken rice (uncooked) or short-grain white rice if unavailable
- 1 small cucumber, thinly sliced (for serving)
- 1/4 cup (4 g) fresh cilantro leaves (for serving)
- 2 scallions, thinly sliced (for serving)
- 2 tbsp (30 ml) vegetable oil (for finishing/scallion oil)
- Lime wedges for serving
- Optional: 4 fried eggs (1 per serving)
- Quick pickles:
  - 1 cup (120 g) carrots, julienned
  - 1 cup (120 g) daikon radish, julienned
  - 1/2 cup (120 ml) rice vinegar
  - 1/2 cup (120 ml) water
  - 2 tbsp (25 g) sugar
  - 1 tsp (6 g) salt
- Garlic-fish-sauce dressing:
  - 3 tbsp (45 ml) fish sauce
  - 2 tbsp (30 ml) lime juice
  - 1 tbsp (15 ml) water
  - 1 tsp (5 g) sugar
  - 1 small garlic clove, minced
  - 1 small red chili, thinly sliced (optional)

Instructions

1. Combine coconut milk, fish sauce, palm sugar, minced garlic, and pepper in a bowl; add pork slices, mix to coat thoroughly, cover and refrigerate at least 2 hours or preferably overnight.
2. Prepare quick pickles by whisking rice vinegar, water, sugar, and salt until dissolved; add julienned carrots and daikon, let sit at room temperature while you cook or refrigerate for up to several hours.
3. Rinse broken rice until water runs clear and cook according to package instructions (typically 2 cups rice to 2 1/2–3 cups water), then keep warm.
4. Heat a grill or cast-iron skillet over medium-high heat and brush with vegetable oil; grill marinated pork in batches, 2–3 minutes per side, until edges are charred and pork is cooked through.
5. While pork cooks, warm 2 tbsp oil in a small pan, add sliced scallions briefly to make scallion oil, then remove from heat.
6. Mix garlic-fish-sauce dressing ingredients in a small bowl and adjust sweetness or acidity to taste.
7. To serve, mound broken rice on plates, top with grilled pork, a spoonful of pickled carrots and daikon, cucumber slices, cilantro, scallions with scallion oil, and a lime wedge; drizzle a little dressing over pork and offer extra on the side.