Cambodian cuisine is known for its delicate balance of sweet, salty, and sour flavors, and this dish, commonly referred to as Bai Sach Chrouk, showcases these tastes in the best way possible. Grilled pork, marinated in a fragrant mix of coconut milk, garlic, and palm sugar, is served alongside fluffy rice and tangy pickled vegetables, making this a delightful and satisfying meal. This recipe captures the essence of Cambodia’s street food culture in a simple, easy-to-follow preparation that you can recreate at home.
Ingredients:
For the Pork Marinade:
- 250g pork neck or shoulder, thinly sliced
- 75g coconut milk
- 1 tbsp garlic, minced
- 3 tbsp grated palm sugar
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- ½ lime, juice only
- A dash of cracked black pepper
- 1 tbsp cooking oil for frying
For the Pickled Vegetables:
- 1 medium daikon/white radish, cut into matchsticks
- 1 medium carrot, julienned
- 1 medium cucumber, cut into long sticks (seeds removed)
- 150g sugar
- 200ml rice vinegar
- 2 Thai chillies, sliced
- ½ tsp salt
- 2-3 cloves garlic, slightly smashed
- 1 tbsp fish sauce
For Assembly:
- Cooked rice (preferably jasmine rice)
- Fresh cilantro leaves for garnish
Instructions:
Step 1: Marinate the Pork
- In a mixing bowl, combine the coconut milk, minced garlic, grated palm sugar, soy sauce, fish sauce, lime juice, and cracked black pepper.
- Add the sliced pork to the marinade, ensuring all pieces are evenly coated.
- Let the pork marinate for at least 30 minutes (or up to 4 hours in the refrigerator for a more intense flavor).
Step 2: Prepare the Pickled Vegetables
- In a medium saucepan, combine the sugar, rice vinegar, salt, garlic cloves, and fish sauce.
- Heat gently, stirring until the sugar dissolves, then remove from heat and let the mixture cool.
- Once cooled, pour the pickling liquid over the prepared daikon, carrot, cucumber, and Thai chillies in a bowl or jar.
- Allow the vegetables to pickle for at least 30 minutes. These can be made ahead and stored in the fridge for up to a week.
Step 3: Grill or Fry the Pork
- Heat a tablespoon of cooking oil in a skillet over medium-high heat.
- Add the marinated pork slices in batches (if necessary) and cook for about 3-4 minutes on each side, until the pork is golden brown and fully cooked.
- Alternatively, you can grill the pork for an authentic smoky flavor.
Step 4: Serve
- Serve the grilled pork over a bed of cooked jasmine rice.
- Add a side of the pickled vegetables and garnish with fresh cilantro leaves.
- Enjoy the sweet, savory, and tangy flavors that define this traditional Cambodian dish!
Conclusion:
Bai Sach Chrouk is a perfect representation of Cambodian flavors and street food culture. The combination of marinated pork, pickled vegetables, and jasmine rice offers a harmonious balance of textures and tastes. Whether you’re cooking for yourself or serving guests, this easy yet flavorful dish will surely impress.
Cambodian Grilled Pork with Rice and Pickled Vegetables
This recipe for Cambodian Grilled Pork with Riceand Pickled Vegetables (Bai Sach Chrouk) offers a flavorful combination ofmarinated pork, tangy pickled vegetables, and jasmine rice. Perfect for a quickand easy meal that highlights the rich flavors of Cambodian cuisine.
Ingredients
For the Pork Marinade:
- 250 g pork neck or shoulder thinly sliced
- 75 g coconut milk
- 1 tbsp garlic minced
- 3 tbsp grated palm sugar
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- ½ lime juice only
- A dash of cracked black pepper
- 1 tbsp cooking oil for frying
For the Pickled Vegetables:
- 1 medium daikon/white radish cut into matchsticks
- 1 medium carrot julienned
- 1 medium cucumber cut into long sticks (seeds removed)
- 150 g sugar
- 200 ml rice vinegar
- 2 Thai chillies sliced
- ½ tsp salt
- 2-3 cloves garlic slightly smashed
- 1 tbsp fish sauce
For Assembly:
- Cooked rice preferably jasmine rice
- Fresh cilantro leaves for garnish
Instructions
Step 1: Marinate the Pork
- In a mixing bowl, combine the coconut milk, minced garlic, grated palm sugar, soy sauce, fish sauce, lime juice, and cracked black pepper.
- Add the sliced pork to the marinade, ensuring all pieces are evenly coated.
- Let the pork marinate for at least 30 minutes (or up to 4 hours in the refrigerator for a more intense flavor).
Step 2: Prepare the Pickled Vegetables
- In a medium saucepan, combine the sugar, rice vinegar, salt, garlic cloves, and fish sauce.
- Heat gently, stirring until the sugar dissolves, then remove from heat and let the mixture cool.
- Once cooled, pour the pickling liquid over the prepared daikon, carrot, cucumber, and Thai chillies in a bowl or jar.
- Allow the vegetables to pickle for at least 30 minutes. These can be made ahead and stored in the fridge for up to a week.
Step 3: Grill or Fry the Pork
- Heat a tablespoon of cooking oil in a skillet over medium-high heat.
- Add the marinated pork slices in batches (if necessary) and cook for about 3-4 minutes on each side, until the pork is golden brown and fully cooked.
- Alternatively, you can grill the pork for an authentic smoky flavor.
Step 4: Serve
- Serve the grilled pork over a bed of cooked jasmine rice.
- Add a side of the pickled vegetables and garnish with fresh cilantro leaves.
- Enjoy the sweet, savory, and tangy flavors that define this traditional Cambodian dish!