Bai Sach Chrouk (Grilled Pork with Jasmine Rice)

Ingredients

Pork shoulder

1 lb, sliced into thin strips

Garlic

5 cloves, minced

Lemongrass

2 stalks, finely minced

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Black pepper

1 teaspoon

Cooking oil

for greasing the grill

Jasmine rice

1 cup

Pickled vegetables

for serving

Fresh herbs (such as cilantro and mint)

for garnish

Instructions

1. In a mixing bowl, combine the minced garlic, finely minced lemongrass, fish sauce, sugar, and black pepper. Stir well to create a flavorful marinade.
2. Add the sliced pork to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate overnight to deepen the flavors.
3. While the pork is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 2:1 water-to-rice ratio in a rice cooker or on the stovetop.
4. Preheat the grill to medium-high heat and lightly grease the grill grates with cooking oil to prevent sticking.
5. Remove the pork from the marinade, allowing any excess to drip off. Grill the marinated pork slices for about 3-4 minutes on each side, or until cooked through and slightly charred. The internal temperature should reach 145°F (63°C).
6. Once grilled, remove the pork from the grill and let it rest for a few minutes before slicing it into thin strips.
7. To serve, place a generous scoop of cooked jasmine rice on each plate. Top the rice with the sliced grilled pork.
8. Garnish with a handful of fresh herbs like cilantro and mint, and serve with pickled vegetables on the side.
9. Enjoy your Bai Sach Chrouk hot, relishing the delightful combination of flavors!