Bai Sach Chrouk: How To Make Cambodian Bai Sach Chrouk

Cambodian Bai Sach Chrouk

• Author: Romae Chanice Marquez
• Recipe Category: Main Dish
• Cuisine: Cambodian

One of the staples of Cambodian cuisine is the rice on which meat is served. It is a very inexpensive, nutritious ingredient that accompanies both meat and fish. The whole preparation and cooking time is 50 minutes. This recipe is suitable for four servings. 

Cambodian Bai Sach Chrouk Ingredients

For the pickle,

• 2 cups water
• ¼ cup coconut sugar
• 2 teaspoons salt
• ½ cup rice vinegar
• 3 small pickling cucumbers, cut diagonally into ¼ inch slices
• 2 small carrots, cut diagonally into ¼ inch slices
• 5 radishes, cut diagonally into ¼ inch slices
• 1-inch piece of ginger, cut diagonally into ¼ inch slices
• 3 cloves garlic, cut diagonally into ¼ inch slices

For the main dish,

• ¼ cup plain unsweetened coconut milk
• 4 tablespoons tamari (or soy sauce)
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 2 tablespoon lime zest
• 5 garlic cloves, minced
• 3 boneless pork chops, excess fat trimmed
• 2 tablespoons coconut oil
• Green scallions, cut diagonally into ¼ inch slices, to garnish
• 3 cups low fat & low sodium chicken or vegetable broth, warmed to serve
• 2 cups cooked brown rice, to serve
• Chili flakes or chili sauce, to serve if desired

Cambodian Bai Sach Chrouk Instructions

Step 1: For the pickled vegetables, bring the water and sugar to a boil in a small pot. Stir in the salt and vinegar and mix. In a large jar, add the vegetables, ginger, and garlic, and pour over the pickling liquid. Leave overnight or up to 48 hours in the refrigerator.

Step 2: Combine all ingredients in a plastic bag with the chops of pork. In the marinade, mix well to coat the pork, and cool in a refrigerator overnight (or at least 6 hours).

Step 3: Heat a grill or grill pan over medium-high heat when you are ready to cook. Put the coconut oil on the grill. Grill the pork chops on each side for 4-6 minutes until they are cooked with grill marks. Allow the pork to rest for at least 5 minutes before slicing.

Step 4: Divide the rice, pork, and pickled vegetables into four plates to eat. Garnish, if necessary, with the scallions and chili flakes. Pour the hot broth into four small bowls.

Cambodian Bai Sach Chrouk Additional Information

• Per serving has 434 calories, 16 g of fat, 26 g of protein, and 36 g of carbohydrates. 
• This recipe will take about 50 minutes to cook completely. 
• This recipe can serve four people. 
• The marinade is a process of pre-cooking and a way to taste the meat often used in Cambodian cuisine. For example, lok lak, another iconic Cambodian dish, is based on the same principle: tomato sauce marinated beef, soy sauce, and fish.