Bai Sach Chrouk – Grilled Pork with Rice

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a large mixing bowl, mix together the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.
2. 2Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and chill in the fridge for at least 30 minutes to allow the flavors to penetrate.
3. 3While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
4. 4In a medium pot, combine the rinsed rice and 4 cups of water, turn up the heat until boils over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.
5. 5Heat a grill pan or outdoor grill to medium-high heat (about 200°C / 400°F) and lightly brush with vegetable oil to prevent sticking.
6. 6Remove the pork from the marinade, shaking off any excess, and place the it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 60°C / 145°F.
7. 7Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.
8. 8Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.
9. 9Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.
10. 10Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.
11. 11Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.
12. 12ServeTip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.