Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Recipe by Oxmoor House March 2014


Credit: Oxmoor House

Recipe Summary test

56 mins
1 day
Serves 4 (serving size: 3 ounces pork, 1/2 cup rice, 2 1/4 teaspoons onion-oil mixture, and 1/2 cup broth)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat grill to high heat.

  • 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.

  • 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.

  • 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.


Cooking Light Global Kitchen

Nutrition Facts

434 calories; fat 15.2g; saturated fat 4.5g; mono fat 6g; poly fat 2.1g; protein 25.9g; carbohydrates 36g; fiber 1.3g; cholesterol 72mg; iron 2.3mg; sodium 754mg; calcium 81mg.