Follow these steps for perfect results
pickling cucumbers
diagonally cut into 1/4-inch-thick slices
carrot
diagonally cut into 1/8-inch-thick slices
daikon radish
diagonally cut into 1/8-inch-thick slices
fresh ginger
peeled, diagonally cut into 1/8-inch-thick slices
water
sugar
salt
rice vinegar
light coconut milk
lower-sodium soy sauce
oyster sauce
honey
fresh lime juice
five-spice powder
freshly ground black pepper
garlic cloves
crushed
boneless pork shoulder
trimmed and cut crosswise into 1-inch-thick steaks
peanut oil
green onion tops
chopped
fat-free, lower-sodium chicken broth
cooked white rice
hot
Prepare the Pickles: Combine cucumbers, carrot, daikon, and ginger in a shallow dish.
Make Pickling Brine: Boil water, sugar, and salt until dissolved. Remove from heat, stir in vinegar, and pour over vegetables. Ensure vegetables are submerged.
Chill Pickles: Cover and chill for at least 24 hours or up to 48 hours, stirring occasionally.
Marinate the Pork: Combine coconut milk, soy sauce, oyster sauce, honey, lime juice, five-spice powder, pepper, and garlic in a plastic bag.
Add Pork: Add pork slices to the marinade, massage to coat, seal, and refrigerate for 8 hours or overnight.
Preheat Grill: Preheat grill to high heat.
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.
Rest Pork: Let the pork stand for 5 minutes.
Prepare Onion Oil: Heat oil in a skillet over medium heat. Add chopped green onion and saute for 1 minute.
Heat Broth: Heat chicken broth in a small saucepan over medium heat.
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.
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.
Everything you need to know before you start
20 minutes
Pickles can be made several days in advance; pork can be marinated overnight.
Serve pork slices artfully over rice, drizzle with onion oil, and arrange pickles on the side. Garnish with fresh cilantro (not listed in ingredients but common).
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.
Complements the savory and slightly sweet flavors.
Acidity cuts through the richness of the pork.
Discover the story behind this recipe
Bai Sach Chrouk is a popular street food and breakfast dish in Cambodia.
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