Bai Sach Chrouk | FoodieAtlas

Ingredients

For the Pork Marinade:
500 g pork shoulder or pork loin, thinly sliced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon minced garlic
1 tablespoon minced lemongrass
1/2 teaspoon ground black pepper
For the Rice:
2 cups jasmine rice
2 1/2 cups water
1/2 teaspoon salt
For the Pickled Vegetables:
1 cup julienned carrots
1 cup julienned daikon radish
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
For Serving:
Fresh cilantro leaves
Sliced cucumbers
Lime wedges
Fresh chilies (optional)

Instructions

Marinate the Pork

In a bowl, mix together the soy sauce, fish sauce, brown sugar, minced garlic, minced lemongrass, and black pepper.

Add the thinly sliced pork to the marinade and mix well.

Cover and marinate in the refrigerator for at least 1 hour or overnight for better flavor.

Cook the Rice

Rinse the jasmine rice under cold water until the water runs clear.

In a rice cooker or pot, combine the rinsed rice, water, and salt.

Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed.

Prepare the Pickled Vegetables

In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Add the julienned carrots and daikon radish to the vinegar mixture.

Let the vegetables pickle for at least 30 minutes.

Cook the Pork

Heat a grill pan or skillet over medium-high heat.

Grill or pan-fry the marinated pork slices for about 3-4 minutes on each side, or until cooked through and slightly caramelized.

Serve

Place a portion of the cooked rice on each plate.

Top with grilled pork slices.