Ingredients

• 1 lb boneless pork chops or boneless pork shoulder, sliced ​​thinly
• Marinade
• 1 cup coconut milk
• 4 cloves garlic, pressed
• 4 tablespoons palm sugar grated
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 large lime, squeezed
• Black kampot pepper, freshly ground
• Cilantro leaves, for garnish
• Pickling
• 1/2 cup rice vinegar
• 1/3 cup sugar
• 1 tablespoon salt
• 1 tablespoon fish sauce
• 3 small cucumbers, julienned or sliced
• 1 daikon radish, julienned or sliced
• 1 carrot, julienned or sliced
• 4 cloves garlic, pressed
• 2 Thai peppers, ​​thinly sliced
• Glass jar

Directions

• Pickled vegetables
• In a small saucepan, pour the vinegar, sugar, salt and fish sauce. Simmer over low heat until the sugar is dissolved.
• Let cool.
• Mix the vegetables, garlic and peppers in a bowl. Pour the marinade.
• lace the vegetables in a jar.
• Marinate for 8 hours, shaking the jar from time to time without opening.
• Pork
• Mix all the ingredients of the marinade in a salad bowl and add the pieces of pork. Mix well.
• Marinate for 5 hours in the refrigerator.
• Remove the meat from the marinade. Reserve the marinade in a saucepan.
• Grill the pork until you see the grill marks and the meat begins to caramelize.
• Bring the marinade to boil and boil for one minute over high heat.
• Add a little boiling water if it evaporates too quickly.
• Cut the meat into thin strips and serve with white rice and pickled vegetables.
• Pour the sauce over the meat and garnish with cilantro leaves.

Notes

• 5-3-25
• No changes or additions
• Pork with rice or bai sach chrouk is one of Cambodia's most popular breakfast dishes. It is often offered by street vendors.
• Serve with white rice.

Photos