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Bai Sach Chrouk (Grilled Pork with Jasmine Rice)
Bai Sach Chrouk is a cherished Cambodian dish that beautifully showcases the country's culinary heritage. This dish features succulent, marinated pork shoulder, grilled to perfection, and served over a bed of fluffy jasmine rice. The vibrant flavors of garlic and lemongrass blend harmoniously, creating an aromatic experience that transports you to the bustling streets of Phnom Penh. Often enjoyed for breakfast, this dish is a testament to the rich street food culture of Cambodia, where every bite tells a story of tradition, flavor, and love. Accompanied by fresh herbs and tangy pickled vegetables, Bai Sach Chrouk is a delightful meal that can brighten any time of day.
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
- In a mixing bowl, combine the minced garlic, finely minced lemongrass, fish sauce, sugar, and black pepper. Stir well to create a flavorful marinade.
- 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.
- 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.
- Preheat the grill to medium-high heat and lightly grease the grill grates with cooking oil to prevent sticking.
- 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).
- Once grilled, remove the pork from the grill and let it rest for a few minutes before slicing it into thin strips.
- To serve, place a generous scoop of cooked jasmine rice on each plate. Top the rice with the sliced grilled pork.
- Garnish with a handful of fresh herbs like cilantro and mint, and serve with pickled vegetables on the side.
- Enjoy your Bai Sach Chrouk hot, relishing the delightful combination of flavors!
Tips
- For an extra kick, add a splash of lime juice or chili sauce to the marinade.
- Feel free to experiment with different herbs or add a side of fresh cucumber slices for a refreshing contrast.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 50g Protein: 30g Sodium: 800mg Sugar: 2g
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