Cambodian Bai Sach Chrouk with Grilled Pork and Rice

1. 1

   Slice the pork shoulder into thin pieces and marinate with garlic, soy sauce, fish sauce, sugar, and black pepper for at least 30 minutes.

2. 2

   Rinse jasmine rice under cold water until water runs clear, then cook in a rice cooker or pot according to package instructions.

3. 3

   Heat vegetable oil in a grill pan over medium-high heat, and grill marinated pork slices for about 5-7 minutes on each side until cooked through.

4. 4

   While pork is grilling, prepare pickled vegetables by slicing cucumber and carrot, then marinating in a mixture of vinegar and water for 15 minutes.

5. 5

   Once cooked, let pork rest for a few minutes before slicing into thinner pieces.

6. 6

   Serve grilled pork over a bed of jasmine rice, topped with pickled vegetables and fresh herbs.

Per serving