Cambodian Bai Sach Chrouk Pork Rice

Ingredients

• 1 lb pork shoulder, thinly sliced
• 1 1/2 cups rice
• 1/2 cup coconut milk
• 6 garlic cloves, minced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp neutral oil
• 1 cucumber, thinly sliced
• 1/2 cup white vinegar and 1 tbsp sugar, for the pickles
• 1 tbsp freshly grated ginger
• 4 scallions, sliced
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Whisk the coconut milk, garlic, ginger, fish sauce, brown sugar, and plenty of black pepper into a marinade and turn the pork slices through it. Refrigerate for at least 1 hour, or overnight.
2. Toss the cucumber with the vinegar, sugar, and a pinch of salt and leave to pickle.
3. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
4. Lift the pork out and wipe most of the marinade off. The coconut milk and sugar will burn black in seconds if left thick on the meat.
5. Heat the oil in a heavy skillet or grill pan over medium-high heat until it is almost smoking.
6. Cook the pork slices in a single layer for 2 to 3 minutes per side, in batches, until charred at the edges and cooked through. Crowding the pan steams the pork and it will never colour.
7. Rest the pork for 3 minutes on a board, then slice it if the pieces are large.
8. Serve over the rice with the drained pickled cucumber, the scallions, and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.