Cambodian Pork and Rice (Bai Sach Chrouk)
បាយសាច់ជ្រូក bai sach chroukSay it: bye saht chrook
When hot grilled pork lands on steamed rice with crisp tangy pickles, the sweet-smoky caramelized edges and bright acidity create an addictive contrast that keeps locals returning to street stalls every morning across Cambodia.
Cambodian Pork and Rice (Bai Sach Chrouk)
បាយសាច់ជ្រូក, bai sach chrouk
Pronounced bye saht chrook
- Serves
- 6
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, soy, gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pork and marinade
For the quick pickle
For serving
Method
Prepare the quick pickle first by heating rice vinegar with granulated sugar, salt, and fish sauce in a small pan just long enough for everything to dissolve, then set aside until fully cooled. Place the julienned cucumbers, daikon, carrot, sliced garlic, and chiles into a bowl, cover completely with the cooled liquid, stir thoroughly, transfer to a jar, and chill for a minimum of 30 minutes while shaking from time to time.
Combine coconut milk, palm sugar, soy sauce, fish sauce, crushed garlic, lime juice, and black pepper in a large mixing bowl, whisking until the sugar fully dissolves. Add the thinly sliced pork shoulder and toss until every piece is evenly coated, then cover the bowl and refrigerate for at least three hours or overnight, turning the meat once or twice during that time.
Remove the marinated pork from the refrigerator about half an hour before grilling so it reaches room temperature. Preheat a charcoal grill or a lightly oiled cast-iron grill pan over medium-high heat until it becomes extremely hot.
Remove the pork slices from the marinade, allowing any excess liquid to drip back into the bowl while saving the remaining marinade. Cook the meat in several batches on the hot grill without overcrowding, giving each side roughly two to three minutes until nicely charred at the edges, caramelized on the surface, and fully cooked in the center.
Transfer the leftover marinade to a small saucepan and boil vigorously for one to two minutes, stirring in a little water if the mixture thickens excessively; this creates a safe shiny sauce for brushing.
Move the grilled pork to a cutting board and cut the slices into smaller bite-sized strips, then lightly coat them with the boiled marinade if desired.
Divide the warm rice among serving plates or bowls, top each portion with the sliced pork, a generous helping of the pickled vegetables, scattered cilantro leaves, and accompany immediately with lime wedges on the side.
Regional variant: Pork Belly Bai Sach Chrouk (bai sach chrouk)
Substitute 2 lb (900 g) thin-sliced pork belly or pork neck for the shoulder and leave out the coconut milk entirely. Raise the fish sauce amount to 3 tablespoons while lowering palm sugar to 4 tablespoons to achieve a bolder salty flavor; allow an overnight marinade before grilling over intense coals so the fatty edges become very crisp and deeply charred.
Cook's notes
- Pork shoulder is preferable over leaner cuts because its fat content maintains moisture in the thin slices and promotes better caramelization from the sugar without becoming tough.
- When using a grill pan indoors, grill smaller amounts at a time and clean the surface between batches if sugar begins to scorch; a quick swipe of oil prevents sticking.
- The pickled vegetables can be prepared a full day in advance and stored in the refrigerator where they remain crunchy for as long as one week.
Serve with
Serve with warm broken jasmine rice, the quick pickle, extra cucumber, and a small bowl of lime juice with black pepper and sliced chiles for dipping.
Make ahead and storage
Marinate the pork overnight and make the pickle up to a week ahead. Reheat grilled pork gently in a covered pan with a splash of water, or slice and serve at room temperature over hot rice.
