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Bai Sach Chrouk (បាយសាច់ជ្រូក) – Rice with Grilled Pork
Bai sach chrouk means rice with pork and is the typical street breakfast in Cambodia. You marinate thin slices of pork neck in garlic, coconut milk and palm sugar and grill them over charcoal until the edges caramelize. The meat sits on broken rice, with pickled cucumber, carrot and radish alongside, which Khmer call chruok. In Phnom Penh you often get a bowl of clear broth with it. You can just as well eat the dish at lunch.
Bai Sach Chrouk (បាយសាច់ជ្រូក) – Rice with Grilled Pork
Laura Chen
4
1 hour 20 minutes
25 minutes
670
Cambodian
Breakfast
Bai Sach Chrouk is Cambodia's best-known breakfast: thinly sliced pork marinated in garlic, coconut milk and palm sugar, grilled over charcoal and served on broken rice. It comes with chruok, quick-pickled cucumber, carrot and radish that cut against the sweetness of the meat.
Ingredients
For the pork:
- 600 g pork neck, in 3 mm thin slices
- 4 garlic cloves, finely chopped
- 3 tbsp coconut milk
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1/2 tsp black pepper, coarsely ground
For the chruok (pickled vegetables):
- 1 carrot, in thin slices
- 150 g radish (daikon), in thin slices
- 1/2 cucumber, in thin slices
- 100 ml rice vinegar
- 100 ml water
- 2 tbsp sugar
- 1 tsp salt
To serve:
- 300 g broken rice or jasmine rice
- 450 ml water for the rice
Instructions
- Stir the vinegar, water, sugar and salt until everything dissolves. Add the carrot, radish and cucumber and let the vegetables steep for at least 1 hour.
- Stir together the garlic, coconut milk, palm sugar, fish sauce, soy sauce and pepper. Mix the meat into it and marinate, covered, in the fridge for 1 hour.
- Wash the rice until the water stays clear. Bring it to a boil with 450 ml water and cook it covered over low heat for 15 minutes. Then let it rest for 10 minutes.
- Preheat a charcoal grill or grill pan on high. Grill the meat for 3 to 4 minutes per side, until the edges are caramelized and nothing is pink inside.
- Let the meat rest for 2 minutes and cut it into strips.
- Divide the rice among plates, lay the meat on top and arrange the drained chruok alongside.
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