Bai Sach Chrouk (Cambodian Pork and Rice Breakfast)

Ingredients

• •1 1/2 lb pork shoulder, thinly sliced
• •3 tbsp soy sauce
• •1 tbsp fish sauce
• •1 tbsp palm sugar
• •3 cloves garlic, minced
• •1/4 cup coconut milk
• •4 cups cooked jasmine rice
• •1 cucumber, sliced
• •1 carrot, julienned
• •2 tbsp rice vinegar
• •2 cups chicken broth

Directions

1. 1Marinate the pork with soy sauce, fish sauce, palm sugar, garlic, and coconut milk for 20 minutes.
2. 2Mix carrot with rice vinegar and let it stand while the pork marinates.
3. 3Pan-sear the pork for 3–4 minutes per side until browned and cooked through.
4. 4Warm the chicken broth and cooked jasmine rice separately.
5. 5Divide rice among bowls and top with pork, cucumber, and drained carrot pickle.
6. 6Serve the broth alongside for sipping.

💡 Slice the pork very thin so the brief cooking time produces caramelized edges without drying the meat.

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