Bai sach chrouk

Method

1. 1

   Step 1

   Mix the coconut milk (opens in a new tab), garlic (opens in a new tab), palm sugar (opens in a new tab), soy sauce (opens in a new tab), fish sauce (opens in a new tab) and pepper (opens in a new tab). Coat the pork and marinate for at least 1 hour, or overnight in the fridge.

   • 5 min

   

2. 2

   Step 2

   Warm the vinegar with the sugar (opens in a new tab) and salt until dissolved, cool, and pour over the daikon (opens in a new tab), carrot (opens in a new tab) and cucumber (opens in a new tab).

   • 10 min
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Rinse the rice and cook it in a rice cooker or covered pan until tender and the water is absorbed; keep warm.

   • 20 min
   • low heat

   Food safety: Cool leftover cooked rice quickly and refrigerate within 1 hour; reheat until piping hot and only once.

4. 4

   Step 4

   Grill the pork over hot coals or on a grill pan, turning and basting with leftover marinade, until cooked and caramelised at the edges.

   • 10 min
   • high heat
   • Grill / barbecue (opens in a new tab)

   Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

   

5. 5

   Step 5

   Slice the pork over the rice, add pickles, and serve with a little hot broth and spring onion (opens in a new tab).

   • 3 min