Bai Sach Chrouk – Grilled Pork with Rice

Prepare

1. 🥄In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.
2. 🔥Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated,

Steps

1. 🔥then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.

Prepare

1. 🧂While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. 🍳In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat,

Cook

1. 🍳then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.
2. 🫇Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.
3. 🍽️Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.
4. 🌿Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.
5. ✨Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.
6. 🥄Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.

Prepare

1. 🫇Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.
2. 🍽️Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.

Serve

1. 🍽️Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.