Bai Sach Chrouk (Caramelized Coconut-Garlic Grilled Pork over Broken Rice with Pickles) – Authentic Cambodia Recipe

Ingredients for Bai Sach Chrouk (Caramelized Coconut-Garlic Grilled Pork over Broken Rice with Pickles) (4 Servings)

• 1.25 lbs (or 2.5 cups) thinly sliced pork shoulder marinated in coconut milk and garlic, prepped into bite-sized pieces
• 1.5 cups steamed jasmine rice, washed and trimmed
• 1 cup quick pickled cucumber-daikon slaw
• 1 medium onion and 3 cloves garlic, finely minced with coconut milk
• 1.5 tbsp traditional Cambodia seasoning (palm/brown sugar, garlic, scallion oil)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together coconut milk, palm/brown sugar, garlic, scallion oil, cooking oil, and sea salt in a bowl to form a fragrant Cambodia marinade.
2. Coat thinly sliced pork shoulder marinated in coconut milk and garlic and steamed jasmine rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear thinly sliced pork shoulder marinated in coconut milk and garlic and steamed jasmine rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with quick pickled cucumber-daikon slaw, and serve immediately.