Wednesday, June 25, 2014
Bai Sach Chrouk is a popular breakfast item in Cambodia.
In this dish, grilled meats are served with broken rice. Not only pork is used, but beef, chicken, duck fish, egg or whatever you prefer can be the topping for broken rice. Broken rice is rice that has broken to about less than 3/4 of their original length. A humble rice that was meant to feed chickens has now become a popular thing. There is a tale behind this dish and you can read about it here.
I didn't serve the meat with broken rice, but with regular rice instead, as seen in many online pictures. I also choose to use red tomatoes instead of green tomatoes due to food safety reasons.
I used the oven to grill the meat, and I do find it on the dry side. I think it's best done over an open fire, or pan fried. I think if I prepare some carrot daikon relish to go with it, it will make the eating more enjoyable. I took the pictures way too late in the evening and I am not happy with them at all. In the end resorted to some 'flashed' shots.
Bai Sach Chrouk @ Cambodian Grilled Pork RiceReference: Tevy's Kitchen and MyLinh
200 gm pork belly, thinly sliced
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp sugar
1/4 tsp salt
Black pepper as needed
1 shallot, minced
2 garlic clove, minced
2 tbsp coconut milk
few drops of red food colouring
Spring onion oil
1/2 cup spring onions
4 Tbsp oil
1. Marinate the pork belly with all the ingredients overnight.
2. Grill or panfry the belly slices until nicely caramelised.
3. In a pan, heat the oil until very hot, then put in spring onions, gently stir it around to wilt and turn off the heat.
4. Serve the belly on top of rice, together with cucumber slices, omelette slices and spring onion oil.
My husband and I had this for dinner and 2 of my kids ate as well, as one kid doesn't take meat. How many servings depends on how much you will prefer to have yourself.
I am submitting this to Asian Food Fest Indochina Month,
hosted by Kelly of Kelly Siew Cooks