Recipe
Bai Sach Chrouk (recipe)
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
This bai sach chrouk recipe makes the Cambodian breakfast of grilled pork marinated in coconut milk, served over rice with pickled vegetables.[1] Terence Carter published it on Grantourismo Travels in April 2020. Bai sach chrouk is sold at morning markets and roadside stalls across Cambodia, and some stalls leave the coconut milk out of the marinade.[1]
Ingredients
- 400 g pork shoulder, sliced about 1 cm thick
- 2 garlic cloves, crushed
- 1.5 tbsp light soy sauce
- 40 g palm sugar, grated
- 125 ml coconut milk
- 1.5 tbsp fish sauce
- 1 lime, juiced
- Steamed rice and pickled vegetables, to serve
Method
- The garlic, soy sauce, palm sugar, coconut milk, fish sauce and lime juice are stirred together in a container.
- The pork is added and coated well, then covered and refrigerated for at least three hours, and preferably overnight.
- The pork comes out of the refrigerator about 30 minutes before cooking so it reaches room temperature.
- A charcoal grill is lit and the coals are left until white hot.
- Excess marinade is brushed off the pork slices.
- The pork is grilled for about three minutes per side, until slightly charred, caramelized and cooked through.
- It is served at once over steamed rice with pickled vegetables.
The recipe takes about eight minutes to prepare and eight minutes to cook, plus the marinating time. The published recipe does not give methods for the rice or the pickles.[1]