Bai Sach Chrouk – Grilled Pork with Rice
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Bai Sach Chrouk – Grilled Pork with Rice

This Cambodian dish features marinated grilled pork served with fragrant jasmine rice, perfect for a hearty meal.

CambodianOmnivoreLunchDinner
By Shannon Walsh
35 minPrep
53 minCook
88 minTotal
4Servings
600Calories

Ingredients

  • Pork Shoulder650g
  • Coconut milk1/4 cup
  • soy sauce3 tablespoons
  • oyster sauce2 tablespoons
  • Honey2 tablespoons
  • Garlic4 cloves
  • Black Pepper1 tsp
  • Jasmine Rice2 cups
  • Water4 cups
  • Vegetable oil1 tablespoon
  • Cucumber1 sliced
  • Cilantro leavesGarnish

Bai Sach Chrouk is a flavorful representation of Cambodian cuisine, where marinated pork shoulder is grilled to perfection and served with fluffy jasmine rice. The marinade, made from coconut milk, soy sauce, and garlic, adds a rich depth that enhances the juicy pork. Pair it with fresh cucumber and cilantro for an added crunch and freshness.

This dish is not just delicious but also simple to prepare. Marinating the pork ahead of time allows the flavors to meld, making it ideal for meal prep or a weekend dinner. Don't forget to use the leftover marinade for extra flavor on your rice or as a dipping sauce!

Instructions

  1. Prepare the marinade

    5 min

    In a large bowl, mix coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper until well combined.

  2. Marinate the pork

    30 min

    Add the pork shoulder, ensuring each slice is well coated. Cover and refrigerate for at least 30 minutes to let the flavors infuse.

  3. Rinse the rice

    5 min

    Rinse jasmine rice under cold water until the water runs clear to remove excess starch, which helps to keep the rice fluffy.

  4. Cook the rice

    20 min

    In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.

  5. Preheat the grill

    5 min

    Heat a grill pan or outdoor grill to medium-high heat (around 400°F). Lightly brush with vegetable oil to prevent sticking.

  6. Grill the pork

    8 min

    Remove the pork from the marinade, shaking off excess. Grill for 3-4 minutes per side until charred and cooked through, reaching an internal temperature of 145°F.

  7. Rest the pork

    5 min

    Let the grilled pork rest for 5 minutes before slicing. This helps retain its juices for better texture.

  8. Fluff the rice

    2 min

    Fluff the cooked rice with a fork to separate the grains and serve warm alongside the grilled pork slices.

  9. Garnish and serve

    3 min

    Top the pork with sliced cucumber and cilantro leaves as a fresh garnish. Optionally, serve with pickled vegetables or lime juice.

FAQ

Yes, chicken thighs or breasts can be used as a substitute for pork in this recipe.

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