Bai Sach Chrouk: How To Make Cambodian Bai Sach Chrouk

Bai Sach Chrouk is a traditional pork dish in Cambodia that is a sign of breakfast time. Packed with the savory flavors of the marinade and the pickles’ zesty flavor, this recipe will appeal to your taste buds at any time of day. In this dish, swapping in a lean pork cut significantly lowers the fat while still providing ample amounts of protein, zinc, iron, B vitamins, and potassium.

The dish is made up of pork, that is grilled and finely sliced, followed by rice and pickled vegetables. The marinade is a combination of coconut milk, garlic, palm sugar, soy sauce, fish sauce, lime, and Kampot pepper. It brings a unique flavor to the meat and gives the dish the individual identity. It also makes it possible to prepare a good caramelization.

Overall this dish is a crowd favorite across Cambodia. It can also be served with a fried egg to make it the ultimate breakfast meal. Read below to learn how to prepare this flavorful dish.

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. 

Bai Sach Chrouk is a traditional pork dish in Cambodia that is a sign of breakfast time. Photo credit: @kiwisorbet /

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.

Image source:

More About Cambodian Bai Sach Chrouk

This is a dish that is very popular for breakfast in Cambodia. Bai means rice in Cambodian and Sach Chrouk means pork. So the name literally translates to “rice pork.” Locals eat this dish by dipping their spoon into the accompanying bowl of broth before each bite of rice. Whatever way you eat this dish, it is sure to be a flavorful start to your day.


Cambodian cuisine appears to be simple in its ingredients. It has hints of influence from other cultures that have a profound impact on its culinary landscape, especially the rice industry. For more international recipes, click here.

Featured Image: @phnompenhfoodtours /, @energizer669 /