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Meat, South and Southeast Asian

Bai sach chrouk, grilled coconut garlic pork with rice

Bai sach chrouk is a Cambodian grilled pork dish marinated in garlic and coconut milk, served with broken rice and carrot cucumber pickles. For 4 people, it takes 45 minutes, rates as easy, and costs €2.70 per person. The key to getting it right is the coconut milk marinade, which caramelizes the meat as it grills.

In Cambodia this is breakfast food, but tonight it's dinner, grilled pork marinated in coconut with broken rice and pickles.

Bai sach chrouk, grilled coconut garlic pork with rice
Total time
45 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The pork marinates in raw garlic, fish sauce, and coconut milk, then grills until the edges caramelize and pick up some color. The broken rice stays simple, almost neutral, mostly there to soak up the pan juices. The carrot and cucumber pickles bring the crunchy acidity the dish would otherwise miss, and that contrast is what holds the whole plate together.

It's a weeknight dinner that feels different without needing any special equipment, just one skillet. Kids generally like the grilled, slightly sweet pork, you can simply serve the pickles on the side if the vinegar is too much for them yet. Mon Chou suggests this dish when you want a break from chicken or beef without any extra hassle.

The ingredients

4 people

Butcher

  • Pork tenderloin or loin 600 g

Fruits and vegetables

  • Garlic 5 cloves
  • Carrots 2
  • Cucumber 1
  • Cilantro 4 sprigs

Pantry

  • Coconut milk 15 cl
  • Broken rice or jasmine riceoften in the pantry 300 g
  • Fish sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Rice vinegaroften in the pantry 5 tbsp
  • Neutral oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten, Fish

The step by step recipe

  1. Slice the pork into thin cutlets and let them marinate with crushed garlic, coconut milk, fish sauce, soy sauce, half the sugar, and pepper. 20 min

    Flatten the slices with a rolling pin between two sheets, they'll cook fast and stay tender.

  2. Make the pickles by cutting the carrots and cucumber into sticks, then let them macerate with the vinegar, the rest of the sugar, and a pinch of salt.

    Press them with your hands for a minute, they release water and absorb the flavor faster.

  3. Cook the rice in salted water until tender. 12 min

    Broken rice cooks a bit faster, taste it two minutes before the end.

  4. Grill the pork slices in a very hot, oiled skillet, on each side until golden and slightly caramelized. 8 min

    Don't move them, let the marinade brown against the pan, that's what gives the grilled flavor.

  5. Serve the pork over the rice with the drained pickles and cilantro.

    A drizzle of the pan juices over the rice, and it's the real street version from Phnom Penh.

Our tips to get it right

  • Pick pork slices of even thickness, they marinate and cook faster and more evenly.
  • Pat the slices lightly before putting them in the pan, too much liquid marinade will stop the edges from caramelizing.
  • Make the pickles first, the longer they sit before dinner, the crunchier and more flavorful they get.

The variations

  • Swap the pork for sliced chicken, it cooks a bit faster, so watch the color rather than the clock.
  • For a vegetarian version, use firm tofu slices marinated the same way, they grill just as well in a skillet.
  • For a quicker kid friendly version, serve just the pork and rice without the pickles, with a little plain cucumber on the side.

What to serve it with

  • Unsweetened iced tea
  • Extra fresh herbs, mint or Thai basil
  • A light broth to start

Storage

The grilled pork keeps for 2 to 3 days in the fridge in a sealed container, reheat it in a skillet rather than the microwave so it doesn't turn soft. The pickles also keep for 2 to 3 days and actually taste better the next day. Cooked rice freezes well, but the raw marinated pork does not.

Questions about this dish

Can you marinate the pork ahead of time?

Yes, you can marinate the pork the night before, covered, in the fridge. The flavor will be even stronger, which is actually a good idea if you have the time.

Is broken rice necessary?

No, regular jasmine rice works fine if you can't find it. Broken rice just cooks a bit faster and has a slightly creamier texture.

Can you cook the pork in the oven instead of a skillet?

You can use the broiler, but you'll lose the direct contact that caramelizes the edges so well. A very hot skillet remains the most reliable method for this dish.

How do you keep the pork from drying out?

Don't cut the slices too thick and watch the cooking closely, a few minutes per side is enough. The coconut milk marinade also helps keep the meat tender.

How long does it take to make a bai sach chrouk, grilled pork marinated in coconut and garlic with broken rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bai sach chrouk, grilled pork marinated in coconut and garlic with broken rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bai sach chrouk, grilled pork marinated in coconut and garlic with broken rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, fish. Always check the labels of the products you buy.

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