Bai Sach Chrouk is a beloved Cambodian street food dish featuring tender, caramelized pork marinated in coconut milk and garlic, served over fragrant jasmine rice with pickled veggies and a side of broth. Simple, flavorful, and utterly satisfying!
Ingredients (Serves 4):
For the Pork Marinade:
- 1 lb (450g) pork shoulder or loin (thinly sliced)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 3 garlic cloves, minced
- ½ cup coconut milk
- ½ tsp black pepper
For Serving:
- 2 cups jasmine rice (cooked)
- 1 cup pickled cucumbers & carrots (see quick-pickle recipe below)
- 1 scallion, thinly sliced
- Fried garlic (optional, for garnish)
- 2 cups light pork or chicken broth (optional, for dipping)
Quick Pickle (Do Ahead):
- 1 cucumber, julienned
- 1 carrot, julienned
- ½ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Instructions:
1️⃣ Marinate the Pork:
- In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, garlic, coconut milk, and black pepper.
- Add pork slices, ensuring they’re fully coated. Marinate for at least 1 hour (overnight for best flavor).
2️⃣ Cook the Pork:
Grill or Pan-Fry Method:
- Heat a grill or skillet over medium-high heat.
- Cook pork slices for 2-3 mins per side until caramelized and slightly charred.
Oven Method:
- Preheat oven to 375°F (190°C).
- Place pork on a wire rack over a baking sheet.
- Bake for 15-20 mins, flipping halfway, until edges crisp.
3️⃣ Prepare Quick Pickle:
- Combine vinegar, sugar, and salt in a jar.
- Add cucumber and carrot, refrigerate for 30+ mins.
4️⃣ Assemble & Serve:
- Fluff cooked rice and divide into bowls.
- Top with grilled pork, pickled veggies, and scallions.
- Serve with broth on the side for dipping.
Pro Tip: For extra richness, drizzle pork marinade reduction over the rice!
