Breakfast · Cambodian

Bai Sach Chrouk (Cambodian Grilled Pork with Rice)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 3, 2026

This is the Cambodian breakfast plate that turns thin slices of pork into something smoky, sweet, and deeply savory. The coconut and honey marinade caramelizes on the grill, and a bed of jasmine rice with cool cucumber pulls it all together. It comes together fast enough for any meal, not just morning.

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Bai Sach Chrouk (Cambodian Grilled Pork with Rice)

Why you'll love this

  • Big smoky, sweet-savory flavor from a five-ingredient marinade.
  • Fast enough for a weeknight but special enough for guests.
  • The cucumber and cilantro keep every bite fresh and light.
  • Works as breakfast, lunch, or dinner.

EveryDayMeal recipe

Bai Sach Chrouk (Cambodian Grilled Pork with Rice)

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 650g pork shoulder, thinly sliced
  • 1/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 2 cups jasmine rice
  • 4 cups water
  • 1 tablespoon vegetable oil
  • 1 cucumber, sliced
  • cilantro leaves, for garnish

Equipment

  • Large mixing bowl
  • Grill pan or outdoor grill
  • Medium pot with lid
  • Tongs
  • Cutting board

Instructions

  1. In a large bowl, whisk together the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper until the honey dissolves and the marinade looks glossy and smooth.
  2. Add the thinly sliced pork and turn each piece so it is fully coated, then cover and refrigerate for at least 30 minutes so the flavors soak in (an hour is even better if you have time).
  3. While the pork marinates, rinse the jasmine rice under cold water, swishing it with your fingers until the water runs clear, which washes off excess starch so the grains stay separate.
  4. Combine the rinsed rice and 4 cups water in a medium pot, bring to a boil over high heat, then lower to a gentle simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Keep it covered off the heat to steam.
  5. Heat a grill pan or outdoor grill to medium-high (about 400F) and brush lightly with vegetable oil so the pork does not stick and the marinade can char instead of steam.
  6. Lift the pork from the marinade, letting excess drip off, and grill in a single layer for 3 to 4 minutes per side until the edges are charred and the meat reaches 145F inside. Work in batches so the pieces sear rather than crowd and stew.
  7. Move the grilled pork to a plate and let it rest for 5 minutes before slicing, which keeps the juices in the meat instead of on the cutting board.
  8. If you like extra sauce, simmer the leftover marinade in a small pan for 5 minutes until slightly thickened, then drizzle it over the pork. Do not skip the full simmer since the marinade touched raw meat.
  9. Fluff the rice with a fork to loosen the grains, then divide it among plates and lay the sliced pork alongside.
  10. Top with cucumber slices and fresh cilantro, and add a squeeze of lime or a spoon of pickled vegetables to cut the richness.

Tips from the kitchen

  • Slice the pork shoulder against the grain and about 1/4 inch thick so it cooks quickly and stays tender.
  • Partially freeze the pork for 20 minutes before slicing to make thin, even cuts much easier.
  • Always simmer any reused marinade for a full 5 minutes before serving to make it safe.

Estimated nutrition per serving: 560 cal · 34g protein · 62g carbs · 18g fat

Make it your own

  • Swap pork shoulder for thinly sliced chicken thighs or pork belly.
  • Add a fried egg on top for a heartier plate.
  • Use light coconut milk to trim the richness without losing flavor.

Storing & make-ahead

Store cooked pork and rice separately in airtight containers in the fridge for up to 3 days. Reheat the pork in a hot pan for a minute per side and the rice with a splash of water in the microwave. The uncooked marinated pork can also be frozen for up to 2 months.

Good to know

What cut of pork works best?
Pork shoulder is ideal because its light marbling stays juicy on the grill, but pork belly or loin also work if sliced thin.
Can I make this without a grill?
Yes. A grill pan gives the best char, but a heavy skillet over medium-high heat browns the pork nicely too.
Why rinse the rice?
Rinsing removes surface starch so the jasmine rice cooks up fluffy and separate instead of sticky and clumped.
How do I know the pork is done?
Cook until the thin slices are charred at the edges and reach 145F inside, usually 3 to 4 minutes per side.

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