Coconut-Marinated Pork With Rice (Bai Sach Chrouk) Recipe

Name: Coconut-Marinated Pork With Rice (Bai Sach Chrouk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices; 1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup); 2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices; 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices; 1 cup water; 1/4 cup sugar; 1 teaspoon salt; 1/2 cup rice vinegar; 1/4 cup light coconut milk; 3 tablespoons lower-sodium soy sauce; 1 tablespoon oyster sauce or hoisin sauce; 1 tablespoon honey; 1 tablespoon fresh lime juice; 1/2 teaspoon five-spice powder; 1/4 teaspoon freshly ground black pepper; 3 garlic cloves, crushed; 1 pound boneless pork shoulder (Boston butt), trimmed and cut crosswise into 1-inch-thick steaks; 1 tablespoon peanut oil or canola oil; 1 cup chopped green onion tops, divided; 2 cups fat-free, lower-sodium chicken broth; 2 cups hot cooked white rice

Servings: persons

2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices
1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup)
2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices
1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices
1 cup water
1/4 cup sugar
1 teaspoon salt
1/2 cup rice vinegar
1/4 cup light coconut milk
3 tablespoons lower-sodium soy sauce
1 tablespoon oyster sauce or hoisin sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, crushed
1 pound boneless pork shoulder (Boston butt), trimmed and cut crosswise into 1-inch-thick steaks
1 tablespoon peanut oil or canola oil
1 cup chopped green onion tops, divided
2 cups fat-free, lower-sodium chicken broth
2 cups hot cooked white rice

1
Combine first 4 ingredients in a shallow baking dish. Combine 1 cup water, sugar, and salt in a saucepan; bring to boil over high heat, and cook until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in vinegar. Pour vinegar mixture over vegetables to cover; stir well. Cover and chill at least 24 hours or up to 48 hours, keeping vegetables submerged and stirring occasionally.
2
Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.
3
Preheat grill to high heat.
4
Remove pork from bag, reserving marinade. Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160u00b0 (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes.
5
Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add 3/4 cup onion; saute 1 minute. Remove from heat.
6
Heat broth in small saucepan over medium heat. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion. Cut pork steaks into thin slices. Serve pork over rice; drizzle with onion-oil mixture. Serve with pickles and broth.

1120

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices, 1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup), 2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices, 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices, and more.

Yes, Coconut-Marinated Pork With Rice (Bai Sach Chrouk) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Marinated Pork With Rice (Bai Sach Chrouk)

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