Bai Sach Chrouk with Pickled Veggies and Fried Egg

Name: Bai Sach Chrouk with Pickled Veggies and Fried Egg
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 0.5 cup jasmine rice (uncooked (broken rice if available)); 1 pound boneless pork shoulder (thinly sliced); 2 tablespoon brown sugar; 2 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon garlic (minced); 1 teaspoon black pepper; 0.5 cup rice vinegar; 0.25 cup granulated sugar; 0.5 cup hot water (hot); 0.5 cup daikon radish (peeled and julienned); 0.5 cup carrot (peeled and julienned); 2 large eggs; 1 tablespoon neutral oil (for frying eggs); 0.5 cup cucumber (sliced); 2 tablespoon Vietnamese chili garlic sauce (for serving)

A classic Cambodian breakfast-for-dinner dish featuring tender, sweet-savory grilled pork served with broken jasmine rice, tangy pickled vegetables, and a crispy fried egg.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 2
Cuisine: Cambodian
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

0.5 cup jasmine rice (uncooked (broken rice if available))
1 pound boneless pork shoulder (thinly sliced)
2 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon garlic (minced)
1 teaspoon black pepper
0.5 cup rice vinegar
0.25 cup granulated sugar
0.5 cup hot water (hot)
0.5 cup daikon radish (peeled and julienned)
0.5 cup carrot (peeled and julienned)
2 large eggs
1 tablespoon neutral oil (for frying eggs)
0.5 cup cucumber (sliced)
2 tablespoon Vietnamese chili garlic sauce (for serving)

Instructions

Rinse 1/2 cup jasmine rice thoroughly under cold water. Combine rice with 1 cup of water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
For the pork marinade: In a bowl, combine 1 pound boneless pork shoulder, 2 tablespoons brown sugar, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon minced garlic, and 1 teaspoon black pepper. Mix well to coat the pork. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
For the pickled vegetables: In a medium bowl, whisk together 1/2 cup rice vinegar, 1/4 cup granulated sugar, and 1/2 cup hot water until sugar dissolves. Add 1/2 cup daikon radish and 1/2 cup carrots to the pickling liquid. Let sit for at least 15 minutes while you cook the pork.
Preheat a grill or a grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and nicely caramelized. Alternatively, you can pan-fry the pork in a lightly oiled skillet.
In a separate non-stick skillet, heat 1 tablespoon neutral oil over medium-high heat. Fry 2 large eggs sunny-side up or to your preference.
Serve the grilled pork slices, a fried egg, and a generous portion of the pickled daikon and carrots (drained) alongside the broken jasmine rice and 1/2 cup sliced cucumber. Optionally, serve with Vietnamese chili garlic sauce for an added kick.

Notes

Thinly slicing the pork is key for quick cooking and tender results. Broken rice gives a unique texture, but regular jasmine rice works fine.

Nutrition (per serving)

Calories: 979
Protein: 56 g
Carbohydrates: 108.9 g
Fat: 39.4 g
Fiber: 1.4 g
Sodium: 2987 mg
Saturated Fat: 12.1 g
Sugar: 57.8 g
Cholesterol: 333 mg