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–+ servings
Bai Sach Chrouk

Pork and Rice Recpie (Bai Sach Chrouk)

Thida Koeut
Cambodian answer to bacon and eggs: bai sach chrouk (grilled pork and rice)
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Prep Time 45 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Cambodian
Servings 4
Calories 1776 kcal

Equipment

  • Grill
  • Butcher knife
  • Cutting board

Ingredients
  

Pork

  • 2 pounds pork
  • 1½ tablespoons oyster sauce
  • ½ tablespoon MSG
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • ½ tablespoon cooking oil
  • 1 teaspoon ground red pepper
  • 5 cloves garlic

Omelet

  • 4 eggs large
  • ½ teaspoon MSG
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 1 tablespoon cooking oil

Instructions
 

Prepare the pork

  • Cut the pork into roughly 1/3-inch thick, 2-3 inch wide/long slices and place into a container.
  • Clean the garlic cloves, then crush them with the flat side of a butcher knife.
  • Cut the crushed garlic cloves into thin slices and add to the container with pork.
  • Add oyster sauce, MSG, sugar, salt, cooking oil, and ground red pepper to the container with pork, then mix everything together.
  • Let the pork marinate for at least 30 minutes, though the longer you keep it in the marinade the richer will be the taste.
    Marinated pork
  • Turn on the grill and heat until the temperature reading shows 300F. Then, apply a thin coat of cooking oil on the grill surface.
  • Lay the marinated pork slices evenly on top of the grill and cover.
  • Flip the pork a single time, allowing about 5 minutes of cooking per side. The pork will be sufficiently cooked through once it reaches an internal temperature of 150F/65C. At this point, you can remove it from the grill and set aside on a cutting board.
  • Once the pork has cooled a bit, slice it into thin strips.

Prepare the omelet

  • In a bowl, combine 4 large eggs, MSG, sugar, and fish sauce, then beat with a whisk (or fork) until the mixture is frothy.
  • Preheat a large frying pan over medium heat, then add a tablespoon of cooking oil.
  • Allow the oil to cover the pan's surface evenly and let it heat for about 15 seconds.
  • Add the omelet mixture to the frying pan.
  • Fry for about 2 minutes (until you see the edges of the omelet solidifying), then flip over to the other side and fry for 2 more minutes.
  • Remove the omelet from the frying pan, place it onto cutting board, and let it cool off for about 3 minutes.
  • Cut the omelet into thin strips.
    Pork and omelet
  • Serve the omelet and pork strips over a bed of white rice, with pickled vegetables and Cambodian dipping sauce.

Nutrition

Calories: 1776kcalCarbohydrates: 18.5gProtein: 264.3gFat: 65.8gSaturated Fat: 19.2gCholesterol: 1406mgSodium: 5433mgPotassium: 4214mgFiber: 0.9gSugar: 10.5gCalcium: 202mgIron: 15mg
Keyword bai sach chrouk, cambodian breakfast, grilled pork, pork and rice
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