Last updated on October 1st, 2023 at 06:29 am
In the morning, you may see vendors selling the Bai Sach Chrouk breakfast meal on the side of the road. In the Bai Sach Chrouk recipe pork is marinated in garlic and, occasionally, coconut milk before being grilled over low heat on a wire rack.
One of the staples of a Cambodian morning meal is the Bai Sach Chrouk recipe, or pork with rice (along with noodles or noodle soups). You can’t avoid reading about it in accounts from tourists.
It’s the standard fare for morning meals in Cambodia, and a must-try for any interested traveler. After a certain time in the morning, it becomes quite difficult to locate.
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Pork (Sach Chrouk or Chrouk), which has been marinated and grilled (preferably over charcoal), is served with rice (bai in Cambodian) and pickled vegetables. The meat has a distinctive taste thanks to the marinade of coconut milk, garlic, palm sugar, soy sauce, fish sauce, lime, and Kampot pepper. Caramelization of foods is facilitated as well.
Together with noodle soups, the Bai Sach Chrouk recipe is a staple of Cambodian cuisine. Bai Sach Chrouk is served by thousands of street booths and restaurants in Phnom Penh during the morning rush hour, drawing lengthy lines of hungry Cambodians and tourists alike.
Pickled carrots and daikon radish, a sweet-and-sour dipping sauce, pig broth, and iced coffee are the standard accompaniments to this classic Cambodian morning meal.
You don’t have to visit Cambodia’s “Country of Wonder” to a Bai Sach Chrouk recipe, whether you tried it there or you’re just searching for a new way to spice up your morning meal. Bai Sach Chrouk is Cambodia’s version of bacon and eggs, and it’s just as simple to make as its Western equivalent.
Our Bai Sach Chrouk recipe is presented here with easy-to-follow steps for making this delicious dish at home.
3 Reasons People Love the Cambodian Bai Sach Chrouk Recipe
1. Unique Flavor Profile: The Cambodian Bai Sach Chrouk recipe is known for its unique flavor profile that blends sweet and savory notes. The marinated pork is caramelized to give it a slightly sweet taste, while the garlic and soy sauce give it a savory depth. The combination of flavors is complex and irresistible, making it a favorite among foodies.
2. Simple and Easy to Make: Bai Sach Chrouk is a simple and easy recipe that requires only a few ingredients and minimal preparation. The pork is marinated in a mixture of garlic, soy sauce, and sugar for a few hours, then grilled or pan-fried. The dish is typically served with rice and a side of pickled vegetables.
3. Healthy: The Bai Sach Chrouk recipe is a healthy option for those who are watching their calorie intake. It is low in fat and high in protein, making it a great dish for those who are looking to maintain a healthy diet.
How To Make Our Cambodian Bai Sach Chrouk Recipe
Ingredients: (8 Servings)
2 lbs pork shoulder, sliced into thin pieces
10 cloves garlic, minced
1/4 cup soy sauce
1/4 cup sugar
1/2 tsp black pepper
2 tbsp vegetable oil
4 cups cooked jasmine rice
Pickled vegetables (optional, for serving)
1. In a large bowl, combine the sliced pork, minced garlic, soy sauce, sugar, and black pepper. Mix well to ensure that the pork is evenly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight if possible.
2. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated pork and cook for 5-7 minutes per side, or until caramelized and cooked through.
3. Remove the pork from the skillet and let it rest for a few minutes before slicing it into thin strips.
4. Serve the sliced pork with cooked jasmine rice and pickled vegetables, if desired.
Nutritional Information For the Cambodian Bai Sach Chrouk Recipe
Saturated Fat: 2g
Prep Time: 15 minutes
2 Hours for Marinating
Cooking Time: 15-20 minutes.
Pots, Pans, and Cooking Equipment Needed for the Cambodian Bai Sach Chrouk Recipe
Large mixing bowl
Large non-stick skillet
Tongs or spatula
Best Way to Store Leftovers From the Cambodian Bai Sach Chrouk Recipe
To store leftover Cambodian Bai Sach Chrouk, transfer the pork to an airtight container and refrigerate. It can be kept for up to four days in the refrigerator. To reheat, place the desired portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second increments until warmed through.
For longer-term storage, the Cambodian Bai Sach Chrouk can be frozen. To do so, place the cooled pork in a freezer-safe container or plastic bag, and remove as much air as possible before sealing. The pork can be frozen for up to three months. To reheat, thaw the pork overnight in the refrigerator, then heat in the microwave or on the stove until warmed through.
When storing the rice and pickled vegetables, keep them in separate containers in the refrigerator to prevent moisture transfer and keep them fresh for longer.
It’s important to note that reheated pork may have a slightly different texture and taste compared to when it’s fresh, but it should still be safe to eat if stored and reheated properly.
Substitutions For the Cambodian Bai Sach Chrouk Recipe
Pork shoulder: You can substitute pork shoulder with pork loin, pork belly, or chicken thighs.
Soy sauce: If you want to make the recipe gluten-free, you can substitute soy sauce with tamari or coconut Aminos.
Sugar: You can use honey, maple syrup, or brown sugar instead of white sugar.
Vegetable oil: You can use any neutral-flavored oil like canola oil or avocado oil.
Jasmine rice: You can use any type of rice that you prefer like brown rice, white rice, or basmati rice.
Substitutions For the Vegetarian Cambodian Bai Sach Chrouk Recipe
Tofu: You can substitute the pork with firm or extra-firm tofu.
Vegetarian Oyster Sauce: You can use vegetarian oyster sauce instead of soy sauce to give the dish a savory depth.
Mushrooms: You can use sliced shiitake mushrooms or oyster mushrooms instead of pork.
Eggplant: You can use sliced eggplant that has been marinated in the same sauce as the pork.
Seitan: You can use sliced seitan instead of pork to give the dish a meaty texture.
Note that the vegetarian version of Bai Sach Chrouk may taste slightly different than the original recipe since the pork is a major flavor component. However, these substitutions will still create a tasty vegetarian version of the dish.
Tips and Tricks For Easier Creation
To save time, you can marinate the pork the night before or in the morning, so it’s ready to cook in the evening.
Use a non-stick skillet to prevent the pork from sticking and make it easier to flip.
Use tongs or a spatula to turn the pork while cooking to prevent the marinade from burning.
If you’re short on time, you can use a pre-made pickled vegetable mix instead of making your own.
To add some extra flavor, you can top the cooked pork with chopped green onions or cilantro.
Side Dishes and Desserts For the Cambodian Bai Sach Chrouk Recipe
Stir-fried vegetables like bok choy, broccoli, or snow peas.
Fresh or pickled cucumbers.
Fresh fruit like mango or pineapple.
Sweet sticky rice with coconut milk.
Cambodian sweet banana and coconut milk pudding (Chek Chheak).
Fried banana fritters.
How To Serve the Cambodian Bai Sach Chrouk Recipe
Arrange the sliced pork on a serving platter, along with a bowl of cooked jasmine rice and a side of pickled vegetables.
Garnish the pork with chopped green onions or cilantro, if desired.
Serve hot, and enjoy the unique flavor profile of this traditional Cambodian dish!
FAQs About the Cambodian Bai Sach Chrouk Recipe
What is the best cut of pork to use for Cambodian Bai Sach Chrouk?
The best cut of pork to use for Cambodian Bai Sach Chrouk is pork shoulder or pork butt. These cuts are typically more flavorful and tender, making them ideal for marinating and grilling.
Can I make Cambodian Bai Sach Chrouk recipe in the oven?
Yes, you can make Cambodian Bai Sach Chrouk in the oven by broiling the marinated pork for 10-12 minutes on each side, or until caramelized and cooked through. However, cooking the pork on the stovetop or grill will give it a more authentic flavor and texture.
Is Cambodian Bai Sach Chrouk spicy?
No, Cambodian Bai Sach Chrouk is not typically a spicy dish. However, you can add some heat by adding sliced chili peppers or chili flakes to the marinade.
How long should I marinate the pork for the Cambodian Bai Sach Chrouk recipe?
It’s best to marinate the pork for at least 2 hours, or overnight if possible, to allow the flavors to fully penetrate the meat. However, marinating for up to 24 hours is safe and will enhance the flavor even further.
Can I make Cambodian Bai Sach Chrouk in advance?
Yes, you can make Cambodian Bai Sach Chrouk in advance by marinating the pork and storing it in the refrigerator until you’re ready to cook it. The cooked pork can also be stored in the refrigerator or freezer and reheated later. However, it’s best to serve the rice and pickled vegetables fresh.
On my trip to Cambodia, I discovered a dish I couldn’t resist: the Bai Sach Chrouk recipe. As a traveler who fell in love with this recipe, I recommend you try it. Here’s why.
The first thing that impressed me about the Bai Sach Chrouk recipe was the taste. The dish combines marinated pork with rice, creating a perfect balance. The marinade is made of garlic, soy sauce, and coconut milk, giving the pork a delicious flavor.
Another reason I loved Bai Sach Chrouk recipe is the tenderness of the pork. Marinating and grilling the pork makes it juicy and tender. The taste of the grilled pork with the slightly sweet and garlicky marinade is amazing.
The side of pickled vegetables is another plus. The tanginess of the vegetables adds a refreshing touch to the dish. The contrast of flavors between the pork and pickles is delightful.
Lastly, the Bai Sach Chrouk recipe is a simple and satisfying meal. It’s easy to prepare, and the combination of flavors makes it a favorite. Once you try it, you may fall in love with this dish just like I did.
Bai Sach Chrouk
- Large mixing bowl
- Large non-stick skillet
- Tongs or spatula
- Cutting board
- 2 lbs pork shoulder, sliced into thin pieces or diced.
- 10 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 4 cups cooked jasmine rice
- Pickled vegetables (optional, for serving)
- In a large bowl, combine the sliced pork, minced garlic, soy sauce, sugar, and black pepper. Mix well to ensure that the pork is evenly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight if possible.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated pork and cook for 5-7 minutes per side, or until caramelized and cooked through.
- Remove the pork from the skillet and let it rest for a few minutes before slicing it into thin strips.
- Serve the sliced pork with cooked jasmine rice and pickled vegetables, if desired.
Tips and TricksTo save time, you can marinate the pork the night before or in the morning, so it's ready to cook in the evening. Use a non-stick skillet to prevent the pork from sticking and make it easier to flip. Use tongs or a spatula to turn the pork while cooking to prevent the marinade from burning. If you're short on time, you can use a pre-made pickled vegetable mix instead of making your own. To add some extra flavor, you can top the cooked pork with chopped green onions or cilantro.
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