Bai Sach Chrouk

Ingredients

• 300 g Pork Shoulder
• 4 pcs Garlic
• 1 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• 3 tbsp Coconut Milk
• 1.3333333333333333 tbsp Palm Sugar
• 180 g Jasmine Rice
• 300 ml Water
• 1 pcs Carrot
• 0.5 pcs Cucumber
• 3 tbsp Rice Vinegar
• 0.75 tsp Salt
• 0.5 tsp Black Pepper
• 1 pcs Scallion

Method

1. In a bowl, combine {pork_shoulder} with {garlic}, {soy_sauce}, {fish_sauce}, {coconut_milk}, {palm_sugar}, {black_pepper}, and a small pinch of {salt}. Mix well and marinate under refrigeration until the pork smells deeply aromatic and lightly tacky.
2. Toss {carrot} and {cucumber} with {rice_vinegar}, {palm_sugar}, and {salt} until lightly dressed. Let them stand until crisp-tender and bright, stirring once so the pickle stays balanced.
3. Rinse {jasmine_rice} until the water runs almost clear, then cook it with {water} and a pinch of {salt} until the grains are tender, separate, and fragrant. Keep covered off the heat so the steam finishes the texture.
4. Lift {pork_shoulder} from the marinade and pat it dry so it caramelizes instead of steaming. Grill over medium heat, or cook in a ridged grill pan, turning often for even color, until the edges char lightly, the sugars lacquer the surface, and the center is just cooked through.
5. Rest the grilled {pork_shoulder} briefly so the juices settle and the slices stay moist when served.
6. Slice the rested {pork_shoulder} thinly across the grain for a tender bite and a classic breakfast presentation.
7. Thinly slice {scallion} for a fresh, sharp finish that brightens the sweet grilled pork.
8. Spoon the hot {jasmine_rice} into bowls, fan the sliced {pork_shoulder} over the top, add the pickled {carrot} and {cucumber} to the side, and finish with {scallion} for freshness. Serve at once while the pork is warm and the rice is steaming.