Cambodia

The dish

Bai sach chrouk translates roughly to “pork and rice” in Khmer. This dish is one of Cambodia’s most beloved traditional breakfasts. Thin slices of pork are marinated with garlic, sugar, soy sauce, and fish sauce, then grilled until fragrant and caramelized. The pork is served over rice, often with pickled vegetables, fresh cucumber, and a light bowl of broth. I added a fried egg on top.

What we thought

I liked how fresh this dish is, with several different vegetables. The dish is also easy to put together and feels like a complete meal, unlike many other breakfasts that are heavy on bread. However, I think the flavors are bland and don’t stand out. The lack of a distinct “WOW” factor made it something that I wouldn’t cook often. The family was consistent on this one, with it receiving a 3.2/5.

Ingredients and directions

Ingredients

For the pork

• 2 lb boneless pork shoulder
• ⅓ cup coconut milk
• 2½ tbsp fish sauce
• 1½ tbsp regular soy sauce
• 2½ tbsp brown sugar
• 2 tbsp minced garlic
• 1 tsp black pepper
• 1 tbsp neutral oil, such as vegetable or canola
• 1 tbsp lime juice
• Oil for the grill or pan

For the finishing glaze

• 2 tbsp brown sugar
• 2 tsp fish sauce
• ¼ cup water
• 2 tsp minced garlic

For the rice

• 2 cups jasmine rice
• 3 1/2 cups chicken stock
• A pinch of salt

For the pickled vegetables

• 1 medium carrot, cut into matchsticks
• ½ small daikon radish, cut into matchsticks
• 1 small cucumber, cut into matchsticks
• ½ cup rice vinegar
• ¼ cup water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 tsp minced garlic
• 1 small Thai chili, thinly sliced (optional)

For the clear broth

• 3 cups low-sodium chicken stock
• 1 tsp minced garlic
• 2 green onions, sliced
• 1 tsp fish sauce, plus more to taste
• ½ tsp black pepper
• Salt to taste

Garnish

• Fresh cucumber slices
• Fresh cilantro
• Lime wedges
• 1 fried egg per person

Directions

Step 1: Marinate the pork (the night before)

1. Slice the pork against the grain into ¼-inch-thick pieces.
2. In a bowl, stir the marinade ingredients together until the sugar dissolves.
3. Add the pork and press it into the marinade. Massage the meat briefly to work the marinade in.
4. Cover and refrigerate overnight.

Step 2: Make the pickles

1. Combine the vinegar, water, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt dissolve.
2. Once the liquid has cooled, add the carrot, daikon, cucumber, garlic, and chili, if using. Stir until all the vegetables are submerged.
3. Refrigerate for at least 1 hour, preferably overnight.

Step 3: Make the finishing glaze

1. Combine the glaze ingredients in a small saucepan and bring to a simmer over medium-low heat.
2. Simmer gently for about 5 minutes, until the sugar dissolves and the mixture becomes a light syrup. The glaze should be thin enough to brush on the meat but thick enough to stick during cooking.

Step 4: Cook the rice

1. Rinse the rice until the water runs mostly clear.
2. Add the rice, water, and salt to a pot.
3. Bring to a boil, then cover and reduce the heat to very low.
4. Cook for 20 minutes, covered, then fluff with a fork.

Step 5: Make the broth

1. Combine the broth ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes.

Step 6: Grill the pork

1. Take the pork out of the refrigerator at least 20 minutes before cooking. Remove the meat from the marinade and let the excess marinade drip off. Clumps of sugar or garlic left on the meat will burn.
2. Heat a grill or cast-iron pan until very hot.
3. Grill the pork in small batches until fully cooked. Timing depends on thickness. Very thin slices, like Korean BBQ cuts, take 1–2 minutes. Thicker slices may need up to 5 minutes per side. The finished meat should have dark golden-brown patches on both sides and be cooked through.
4. Brush both sides of the meat with the glaze, then return the pork to the grill for about 30 seconds per side to caramelize.

Step 7: Assemble

1. Spoon a mound of rice onto each plate.
2. Arrange the grilled pork over the rice.
3. Top with a pile of pickled vegetables and fresh cucumber.
4. Garnish with cilantro and lime.
5. Fry an egg for each plate and set it on top of the pork and pickled vegetables. The egg makes the dish feel like breakfast.
6. Serve with the hot broth in a small bowl on the side. Dip each bite of the dish in the broth as you eat.