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Bai Sach Chrouk Recipe

Bai Sach Chrouk is a beloved Cambodian breakfast dish that brings together sweet, savory, and umami flavors
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Prep Time 2 hours 20 minutes
Cook Time 1 hour 10 minutes
Servings: 4 people
Course: Breakfast, Main Course
Cuisine: Cambodian
Calories: 540
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pork
  • 500 g Pork shoulder or pork loin
  • 4 cloves Garlic cloves
  • 2 tbsp Palm sugar (or brown sugar)
  • 2 tbsp Soy sauce
  • 2 tbsp Fish sauce
  • 3 tbsp Coconut milk
  • 2 tbsp Vegetable oil
For the Rice
  • 4 cups Jasmine rice
For the Pickled Vegetables
  • 1 cup Cucumber
  • 1 cup Carrots
  • 1 cup White radish (daikon)
  • ½ cup Rice vinegar
  • 2 tbsp Sugar
  • 1 tsp Salt
For the Broth
  • 300 g Chicken or pork bones
  • 2 cloves Garlic
  • Salt
  • Fish sauce
  • Water enough to cover bones

Equipment

  • 2 Mixing bowls (for marinade and pickles)
  • 1 Grill or grill pan (a cast iron pan is a good substitute)
  • 1 Medium saucepan (for broth)
  • 1 Strainer
  • 1 Knife and cutting board
  • 1 Measuring spoons and cups

Method
 

  1. Marinate the Pork
    In a mixing bowl, combine minced garlic, palm sugar, soy sauce, fish sauce, coconut milk, and vegetable oil.
    Add the thinly sliced pork and toss well to coat.
    Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
  2. Prepare the Pickled Vegetables
    In another bowl, mix rice vinegar, sugar, and salt until dissolved.
    Add cucumber, carrots, and daikon radish.
    Mix well and let it sit for at least 30 minutes. For a stronger pickle, refrigerate for a few hours.
  3. Make the Broth
    In a saucepan, place the pork or chicken bones and garlic. Cover with about 1.5 liters of water.
    Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour, skimming any foam that rises.
    Strain the broth and season with salt and fish sauce to taste. Keep warm.
  4. Grill the Pork
    Preheat your grill or grill pan over medium-high heat.
    Cook marinated pork slices until slightly charred and caramelized on the edges, about 2–3 minutes per side.
    Work in batches if necessary to avoid overcrowding.
  5. Assemble the Dish
    Place a generous scoop of jasmine rice on each plate.
    Add grilled pork slices on top or alongside the rice.
    Serve with a side of pickled vegetables.
    Ladle warm broth into a small bowl and serve it on the side.

Video

Notes

Cooking Tips

  • Marination Time: The longer the pork marinates, the deeper the flavor—overnight is best.
  • Grilling: For authentic smokiness, charcoal grilling is ideal. A grill pan or broiler works fine indoors.
  • Broth Shortcut: In a hurry? Use low-sodium chicken broth and simmer with garlic and fish sauce for 15 minutes.
  • Vegetable Substitutes: You can use cabbage, green papaya, or turnip in place of daikon if needed.