Pork and Rice Recipe - Bai Sach Chrouk
This Cambodian pork and rice recipe makes bai sach chrouk, a simple Cambodian breakfast dish that is a classic that’s found all over Cambodia. Sold at bustling morning markets and busy roadside stalls, thin pork strips that have marinated overnight are grilled and served with steamed rice and a quick pickle of carrot and daikon.
Servings: 2
Calories: 396kcal
Ingredients
- 400 g pork shoulder sliced 1cm thick
Marinade
- 2 garlic cloves crushed
- 1 ½ tbsp light soy sauce
- 40 g palm sugar grated
- 125 ml coconut milk
- 1 ½ tbsp fish sauce
- 1 lime juiced
Instructions
- To make the marinade, place ingredients in a plastic container and stir to combine. Add the pork, coating all the pieces, put on the lid and marinate for at least 3 hours (preferably overnight) in the fridge.
- Half an hour before cooking, remove the pork from the fridge and let it come up to room temperature.
- Heat the barbecue or charcoal grill and let the charcoal heat until white hot.
- Remove the pork from the marinade and brush off any excess. Place on the grill and cook for around 3 minutes a side until cooked through. The meat should be a little charred and caramelised.
- Serve immediately on a bed of steamed rice alongside the pickled vegetables.
Nutrition
Calories: 396kcal | Carbohydrates: 25g | Protein: 28g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 1955mg | Potassium: 655mg | Fiber: 1g | Sugar: 14g | Vitamin C: 12mg | Calcium: 51mg | Iron: 4mg