Bai Sach Chrouk – Grilled Pork with Rice

Name: Bai Sach Chrouk – Grilled Pork with Rice
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 1.4 lb pork shoulder; ¼ cup coconut milk; 3 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp honey; 4 cloves garlic; 1 tsp black pepper; 2 cups jasmine rice; 4 cups water; 1 tbsp vegetable oil; 1 cucumber; Garnish cilantro leaf

A weekend Cambodia dinner. Ready in about 1 hour 20 minutes. Difficulty: more effort.

50 minPrep (about)
30 minCook (about)
1 hr 20 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.4 lb pork shoulder

Fresh & other

¼ cup coconut milk
2 tbsp honey
4 cloves garlic
2 cups jasmine rice
4 cups water
1 cucumber
Garnish cilantro leaf Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp vegetable oil

Spices & seasonings (1): black pepper

1 tsp black pepper

How to make it

Steps in our own plain words.

Mix the black pepper, minced garlic, honey, oyster sauce, soy sauce and coconut milk to make the marinade in a large bowl, 2.
Add your thinly sliced pork shoulder to your marinade, ensuring each piece is fully coated.
Cover.
Refrigerate for at least 30 minutes to let the flavors to penetrate, 3.
While your pork marinates, rinse your jasmine rice under cold water till your water runs clear.
Remove excess starch, which helps prevent clumping.
Mix your rinsed rice and 4 cups of water in a medium pot.
Bring to a boil over high heat.
Reduce to a simmer.
Cover.
Heat for 15 min till your water is absorbed plus the rice is tender, 5.
Heat grill pan or outdoor grill.
Do it to medium-high heat (around 400°F) plus lightly brush using vegetable oil to prevent sticking, 6.
Remove your pork from your marinade, shaking off any excess.
Place it on your hot grill, cooking for 3-4 min per side till nicely charred plus cooked through using an internal temperature of 145°F, 7.
Tip: Avoid overcrowding your grill pan to ensure even browning plus proper caramelization of the marinade, 8.
Wait until the pork is grilled.
Let it rest for 5 min before slicing to retain its juices plus tenderness, 9.
Tip: If you prefer a saucier dish.
Simmer the leftover marinade in a small pot for 5 min till a bit thickened and drizzle it over the pork.
Fluff your cooked rice using a fork to separate the grains.
Dish up it warm alongside the grilled pork slices.
Arrange your thinly sliced cucumber plus fresh cilantro leaves over the top as a refreshing garnish, 12.
Tip: For an extra kick.
Dish up using side of pickled vegetables or squeeze of lime juice to balance your rich, savory flavors.