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Coconut-Marinated Pork with Rice (Bai Sach Chrouk)

Photo: Oxmoor House
Hands-on time 56 mins
Total time 24 hrs, 56 mins
Yield Serves 4 (serving size: 3 ounces pork, 1/2 cup rice, 2 1/4 teaspoons onion-oil mixture, and 1/2 cup broth)
On the streets of Cambodia's capital, aromas of grilled pork signal breakfast time. The dish usually comes with rice, pickles, and a bowl of warm chicken broth. You dip a bite of pork and rice into the broth, and then clean your palate with pickles. If the pickles aren't enough of a wake-up call, serve the dish with a bowl of chili sauce.

Ingredients

  • 2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices
  • 1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup)
  • 2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices
  • 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices
  • 1 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup rice vinegar
  • 1/4 cup light coconut milk
  • 3 tablespoons lower-sodium soy sauce
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, crushed
  • 1 pound boneless pork shoulder (Boston butt), trimmed and cut crosswise into 1-inch-thick steaks
  • 1 tablespoon peanut oil or canola oil
  • 1 cup chopped green onion tops, divided
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 cups hot cooked white rice

Nutrition Information

  • calories 434
  • fat 15.2 g
  • satfat 4.5 g
  • monofat 6 g
  • polyfat 2.1 g
  • protein 25.9 g
  • carbohydrate 36 g
  • fiber 1.3 g
  • cholesterol 72 mg
  • iron 2.3 mg
  • sodium 754 mg
  • calcium 81 mg

How to Make It

  1. Combine first 4 ingredients in a shallow baking dish. Combine 1 cup water, sugar, and salt in a saucepan; bring to boil over high heat, and cook until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in vinegar. Pour vinegar mixture over vegetables to cover; stir well. Cover and chill at least 24 hours or up to 48 hours, keeping vegetables submerged and stirring occasionally.

  2. Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.

  3. Preheat grill to high heat.

  4. Remove pork from bag, reserving marinade. Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160° (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes.

  5. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add 3/4 cup onion; sauté 1 minute. Remove from heat.

  6. Heat broth in small saucepan over medium heat. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion. Cut pork steaks into thin slices. Serve pork over rice; drizzle with onion-oil mixture. Serve with pickles and broth.

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