Cambodian Bai Sach Chrouk (Grilled Pork and Rice)

Ingredients

• 600g pork shoulder, thinly sliced
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 1 tbsp soy sauce
• 3 cloves garlic, minced
• 1/4 cup coconut milk
• 4 cups steamed jasmine rice
• Pickled cucumbers and daikon, for serving
• Chili and garlic dipping sauce, for serving

Instructions

1. 1In a bowl, combine fish sauce, palm sugar, soy sauce, garlic, and coconut milk to make a marinade.
2. 2Add the thinly sliced pork and toss to coat, marinating for at least 2 hours or overnight for best flavor.
3. 3Prepare a charcoal grill for medium-high heat.
4. 4Grill the marinated pork slices for 2-3 minutes per side until caramelized and cooked through.
5. 5Slice the grilled pork thinly against the grain if needed.
6. 6Serve the pork over steamed jasmine rice with pickled vegetables on the side.
7. 7Accompany with a small bowl of chili-garlic-lime dipping sauce and a light broth if desired.

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