Cooking Instructions

Follow these steps for perfect results

Ingredients

0/21 checked
4
servings
2 unit

pickling cucumbers

diagonally cut into 1/4-inch-thick slices

0.5 cup

carrot

diagonally cut into 1/8-inch-thick slices

2 unit

daikon radish

diagonally cut into 1/8-inch-thick slices

1 piece

fresh ginger

peeled, diagonally cut into 1/8-inch-thick slices

1 cup

water

0.25 cup

sugar

1 tsp

salt

0.5 cup

rice vinegar

0.25 cup

light coconut milk

3 tbsp

lower-sodium soy sauce

1 tbsp

oyster sauce

1 tbsp

honey

1 tbsp

fresh lime juice

0.5 tsp

five-spice powder

0.25 tsp

freshly ground black pepper

3 unit

garlic cloves

crushed

1 pound

boneless pork shoulder

trimmed and cut crosswise into 1-inch-thick steaks

1 tbsp

peanut oil

1 cup

green onion tops

chopped

2 cup

fat-free, lower-sodium chicken broth

2 cup

cooked white rice

hot

Step 1
~66 min

Prepare the Pickles: Combine cucumbers, carrot, daikon, and ginger in a shallow dish.

Step 2
~66 min

Make Pickling Brine: Boil water, sugar, and salt until dissolved. Remove from heat, stir in vinegar, and pour over vegetables. Ensure vegetables are submerged.

Key Technique: Pickling
Step 3
~66 min

Chill Pickles: Cover and chill for at least 24 hours or up to 48 hours, stirring occasionally.

Step 4
~66 min

Marinate the Pork: Combine coconut milk, soy sauce, oyster sauce, honey, lime juice, five-spice powder, pepper, and garlic in a plastic bag.

Step 5
~66 min

Add Pork: Add pork slices to the marinade, massage to coat, seal, and refrigerate for 8 hours or overnight.

Step 6
~66 min

Preheat Grill: Preheat grill to high heat.

Step 7
~66 min

Grill Pork: Remove pork from marinade, reserving the marinade. Grill pork for 10-12 minutes per side, basting with reserved marinade, until a thermometer registers 160°F.

Step 8
~66 min

Rest Pork: Let the pork stand for 5 minutes.

Step 9
~66 min

Prepare Onion Oil: Heat oil in a skillet over medium heat. Add chopped green onion and saute for 1 minute.

Step 10
~66 min

Heat Broth: Heat chicken broth in a small saucepan over medium heat.

Step 11
~66 min

Serve: Pour broth into small dipping bowls, sprinkle with remaining green onion. Cut pork into thin slices. Serve pork over rice, drizzle with onion oil. Serve with pickles and broth.

Pro Tips & Suggestions

Expert advice for the best results

For a smokier flavor, use wood chips on the grill.

Adjust the amount of five-spice powder to your liking.

Marinate the pork for at least 8 hours for optimal flavor.

Serve with a side of chili sauce for extra heat.

Make sure the grill is hot before adding the pork to get good sear marks.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Pickles can be made several days in advance; pork can be marinated overnight.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side of steamed greens (bok choy or gai lan).

Offer a small bowl of spicy chili sauce.

Provide extra rice for soaking up the broth.

Perfect Pairings

Food Pairings

Cambodian Spring Rolls
Green Papaya Salad

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Cambodia

Cultural Significance

Bai Sach Chrouk is a popular street food and breakfast dish in Cambodia.

Style

Occasions & Celebrations

Occasion Tags

Weeknight dinner
Weekend grilling
Casual gathering

Popularity Score

75/100

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