Grilled Bai Sach Chrouk

Name: Grilled Bai Sach Chrouk
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 1.5 pound pork loin (thinly sliced); 2 tablespoon fish sauce; 1 tablespoon soy sauce; 2 tablespoon granulated sugar; 1 tablespoon honey; 2 clove garlic (minced); 1.5 teaspoon sesame oil; 0.5 teaspoon black pepper; 2 tablespoon neutral cooking oil (divided); 1 cup broken rice (uncooked); 1.75 cup water; 0.5 cup white vinegar; 0.5 cup granulated sugar; 0.5 teaspoon salt; 1 cup hot water; 1 large carrot (julienned or shredded); 4 ounce daikon radish (julienned or shredded); 4 large eggs; 0.25 cup fried shallots (for garnish)

Tender, sweet-savory grilled pork served with soft broken rice, quick pickled carrots and daikon, and a sunny-side-up egg for a classic Cambodian breakfast-for-dinner experience.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Cuisine: Cambodian
Difficulty: Easy
Cost: $3.72/serving

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

1.5 pound pork loin (thinly sliced)
2 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoon granulated sugar
1 tablespoon honey
2 clove garlic (minced)
1.5 teaspoon sesame oil
0.5 teaspoon black pepper
2 tablespoon neutral cooking oil (divided)
1 cup broken rice (uncooked)
1.75 cup water
0.5 cup white vinegar
0.5 cup granulated sugar
0.5 teaspoon salt
1 cup hot water
1 large carrot (julienned or shredded)
4 ounce daikon radish (julienned or shredded)
4 large eggs
0.25 cup fried shallots (for garnish)

Instructions

For the pork marinade: In a large bowl, whisk together the fish sauce, soy sauce, 2 tablespoons granulated sugar, honey, minced garlic, sesame oil, and black pepper. Add the thinly sliced pork loin and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
While the pork marinates, prepare the quick pickles: In a medium bowl, combine 1/2 cup white vinegar, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1 cup hot water. Stir until the sugar and salt dissolve completely. Add the julienned carrot and daikon radish. Let steep for at least 15 minutes while you prepare other components.
Cook the broken rice: Rinse 1 cup uncooked broken rice under cold water until water runs clear. In a medium pot with a tight-fitting lid, combine the rinsed broken rice and 1 3/4 cups water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Preheat your grill or a grill pan to medium-high heat. Lightly brush the grill grates or pan with 1 tablespoon of neutral cooking oil.
Remove the pork from the marinade, shaking off any excess. Grill the pork slices for 2-3 minutes per side, or until beautifully charred and cooked through. Work in batches if necessary to avoid overcrowding the grill. Set aside.
In a separate non-stick skillet, heat the remaining 1 tablespoon neutral cooking oil over medium heat. Fry the 4 large eggs sunny-side up until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
Drain the pickled vegetables before serving.
Assemble the bowls: Divide the cooked broken rice among 4 serving bowls. Top each with a portion of grilled pork, a fried egg, and a generous spoonful of quick pickled carrots and daikon. Garnish with fried shallots if desired.

Notes

The flavor of the grilled pork intensifies with longer marinating times, so feel free to prepare it several hours in advance.

Nutrition (per serving)

Calories: 593
Protein: 43 g
Carbohydrates: 48.1 g
Fat: 28.1 g
Fiber: 1.5 g
Sodium: 1769 mg
Saturated Fat: 7.8 g
Sugar: 36.1 g
Cholesterol: 276 mg