About this Dish
Grilled marinated pork over broken rice with pickled vegetables and clear broth.
History & Origin
A ubiquitous Phnom Penh breakfast, bai sach chrouk stalls line the streets each morning, the pork marinated in coconut milk and garlic before grilling over charcoal.
IngredientsServes 4
🥩Pork shoulder or neck, 500g thinly sliced
🥛Coconut milk, 120ml
🧄Garlic, 6 cloves minced
🫙Oyster sauce, 2 tablespoons
🍶Fish sauce, 2 tablespoons
🍚Broken jasmine rice, 2 cups
🥒Daikon radish and carrot, 200g total julienned for pickling
🍋Rice vinegar, 3 tablespoons and sugar 2 tablespoons for pickle brine
🌿Fresh ginger, 1 tablespoon grated
🧅Spring onions and fresh coriander, small bunch each to garnish
Method
1
Combine coconut milk, minced garlic, oyster sauce, fish sauce, and grated ginger in a bowl. Add the thinly sliced pork, mix well to coat, and marinate for at least 2 hours in the fridge, overnight if possible.2
Make the quick pickles by dissolving sugar and a pinch of salt into rice vinegar warmed slightly in a small saucepan. Pour over the julienned daikon and carrot, toss well, and leave to pickle for at least 1 hour at room temperature.3
Cook the broken rice by rinsing it well then simmering in water with a 1:1.5 rice-to-water ratio, slightly less water than normal rice, until just tender and slightly sticky. Keep warm.4
For a simple clear broth, simmer any pork bones or a pork stock cube in 600ml water with a slice of ginger, a dash of fish sauce, and a pinch of salt for 15 minutes. Skim off any foam and keep warm in a small pot.5
Grill the marinated pork over high heat on a charcoal grill or griddle pan, cooking 2-3 minutes per side until lightly charred and cooked through. The sugars in the marinade will caramelise beautifully, so watch it closely to avoid burning.6
Serve by placing a generous scoop of broken rice on each plate, arrange the grilled pork slices on top, and pile the pickled vegetables alongside. Pour a small bowl of the hot clear broth on the side and finish with sliced spring onions and fresh coriander.User Reviews
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