Photo: Oxmoor House
Hands-on Time
56 Mins
Total Time
24 Hours 56 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat grill to high heat.

Step 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.

Step 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.

Step 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.

Cooking Light Global Kitchen

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Ratings & Reviews

Ankeneyr's Review

March 29, 2014