~882 cal · 55g protein · 91g carbs · 32g fat (estimated, per serving)
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Grilled sliced pork over broken rice with pickles
🇰🇭 Siem Reap
Bai sach chrouk — grilled pork and rice — is one of Cambodia's most beloved breakfasts, sold from dawn at street stalls in Siem Reap and Phnom Penh. Pork is marinated in coconut milk and garlic, grilled over charcoal, and served over broken rice with pickled vegetables and a small bowl of clear broth.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb pork shoulder, thinly sliced
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1/2 cup coconut milk
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4 cloves garlic
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1 tbsp palm sugar (marinade)
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2 cups broken rice
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1 + 1/2 cucumber and daikon, pickled
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2 tbsp soy or tamari
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1 lime
Instructions
1
Marinate the pork (or portobello and tofu) in the coconut milk, garlic, palm sugar, and tamari.
2
Cook the broken rice until tender.
3
Grill the pork over charcoal or a hot pan until caramelized and cooked.
4
Quick-pickle the cucumber and daikon in vinegar and sugar.
5
Slice the pork over the rice with the pickles and a wedge of lime.
Siem Reap tradition.
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🌏 While it simmers — know your destination
📍
Siem Reap. Gateway to Angkor, home of the silkiest amok.
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Cambodia. Khmer kitchens of lemongrass, river fish, and Angkor legacy.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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