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Bai Sach Chrouk

Bai Sach Chrouk

310kcal
5 from 1 vote
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Prep 15 minutes
Cook 15 minutes
The Bai Sach Chrouk recipe pork is marinated in garlic and, occasionally, coconut milk before being grilled over low heat on a wire rack.
Servings 8 People
Course Breakfast
Cuisine Cambodian, SE Asian

Ingredients

  • 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)

Equipment

  • Large mixing bowl
  • Large non-stick skillet
  • Tongs or spatula
  • Cutting board
  • knife

Method

  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.

Nutrition

Serving1gCalories310kcalCarbohydrates34gProtein22gFat8gSaturated Fat2gCholesterol68mgSodium447mgPotassium360mgSugar11g

Notes

Tips and Tricks

 
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.

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