Bai Sach Chrouk Cambodian Grilled Pork and Rice
Thin slices of pork marinated in coconut milk and garlic, grilled until charred at the edges and served over rice with quick pickles.
- Time1 hr 10
- LevelEasy
- Costabout £3.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the coconut milk, garlic, brown sugar, fish sauce and pepper in a bowl. Add the pork, stir well and marinate for 30 minutes, or up to 8 hours in the fridge.
30 min - 2
Stir the vinegar, caster sugar and salt until dissolved. Add the carrot and cucumber and leave to pickle while everything else cooks.
- 3
Cook the rice in the water in a covered pan for 12 minutes, then rest it covered off the heat for 10 minutes.
12 min - 4
Heat a griddle or heavy frying pan until very hot and brush with the oil. Cook the pork in batches for 2 minutes on each side, until deeply golden with charred edges and cooked through.
4 min - 5
Pile rice on plates and lay the pork on top, spooning over any juices from the pan.
- 6
Serve with the drained pickles, spring onion and chilli. The pork should be sweet, smoky and tender, with a hint of coconut.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.