Bai Sach Chrouk (recipe)
| Bai Sach Chrouk (recipe) | |
|---|---|
| Dish | Bai Sach Chrouk |
| Recipe language | English |
| Adapted from | Terence Carter, Grantourismo |
| Instructions | Partial instructions |
| Preparation time | 8 minutes |
| Cooking time | 8 minutes |
| Occasions | Breakfast |
| Subjects | Food & Foodways |
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
This page records one documented preparation of Bai Sach Chrouk, summarised from a published recipe. (Grantourismo) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 400 g pork shoulder, sliced about 1 cm thick
- 2 garlic cloves, crushed
- 1.5 tbsp light soy sauce
- 40 g palm sugar, grated
- 125 ml coconut milk
- 1.5 tbsp fish sauce
- 1 lime, juiced
- Steamed rice and pickled vegetables, to serve
Preparation
- Stir the garlic, soy sauce, palm sugar, coconut milk, fish sauce and lime juice together in a container.
- Add the pork, coat it thoroughly, cover and refrigerate at least three hours.
- Take the pork out about 30 minutes before cooking so it comes to room temperature.
- Heat charcoal until the coals are white hot.
- Brush excess marinade off the pork slices.
- Grill roughly three minutes per side, until lightly charred, caramelised and cooked through.
- Serve at once with steamed rice and pickled vegetables; the cited recipe does not give instructions for the rice or pickles.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.