Cambodian Grilled Pork over Steamed Rice with Pickled Vegetables

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A beloved Cambodian street breakfast featuring thin slices of pork shoulder marinated in coconut milk, palm sugar, and garlic, then grilled over charcoal and served over warm jasmine rice. The sweet-savory pork is balanced by crisp pickled daikon and carrot, a light pork broth, and fragrant scallion oil for a deeply satisfying morning meal.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 12 gSugar
• 38 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 3200 mcgVitamin A

Ingredients

For the pork and marinade

• 1.5 lb (680 g) pork shoulder, trimmed and sliced 1/8-inch thin
• 3 tbsp thick coconut cream
• 2 tbsp grated palm sugar (or dark brown sugar)
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 4 garlic cloves, finely grated
• 2 small shallots, finely grated
• 1 tsp oyster sauce
• 1/2 tsp ground white pepper

For the rice

• 3 cups jasmine rice, rinsed twice
• 1/2 tsp kosher salt
• 3 1/4 cups water (for rice cooker)

For the pickled vegetables (1 hour quick pickle)

• 1 cup daikon radish, peeled and julienned
• 1 cup carrot, peeled and julienned
• 1 cup rice vinegar
• 1/3 cup granulated sugar
• 1 tsp kosher salt
• 1 cup warm water

For the broth and garnish

• 4 cups low-sodium pork or chicken broth
• 2 scallions, thinly sliced for broth, plus 3 more for oil
• 1 tsp fish sauce
• 2 tbsp neutral oil
• 1 tbsp crispy fried shallots
• Lime wedges and thin cucumber slices, to serve

Directions

1. In a large bowl, stir coconut cream, palm sugar, fish sauce, soy sauce, garlic, shallots, oyster sauce, and white pepper until the sugar dissolves. Add the sliced pork, toss to coat, cover, and refrigerate at least 4 hours or overnight for the best flavor.
2. Meanwhile, make the quick pickle: combine rice vinegar, sugar, salt, and warm water in a jar and stir until dissolved. Add daikon and carrot, press down, and refrigerate at least 1 hour.
3. Rinse the jasmine rice until the water runs nearly clear, then cook with salt and water in a rice cooker (or pot) until tender and slightly sticky, about 18 minutes. Keep warm.
4. Bring the pork broth to a gentle simmer in a small pot. Season with fish sauce and a pinch of white pepper, then stir in the thinly sliced scallions. Keep hot over low heat.
5. Make scallion oil: heat the neutral oil in a small pan over medium until shimmering, then pour it over the reserved sliced scallions in a heatproof bowl; it should sizzle and turn the scallions bright green. Set aside.
6. Thread the marinated pork onto flat bamboo skewers (about 3 to 4 slices per skewer) and grill over medium-hot coals, or under a hot broiler, 2 to 3 minutes per side until edges are charred and caramelized and the meat is just cooked through.
7. Let the pork rest 3 minutes, then slide the slices off the skewers onto a cutting board. Mound warm rice into four bowls, top with the grilled pork, and spoon scallion oil over the rice.
8. Serve immediately with small bowls of hot broth, a generous pile of pickled daikon and carrot, crispy fried shallots, cucumber slices, and lime wedges on the side.

Cook’s Notes

• Marinate the pork overnight for the deepest caramelization and a classic char that holds up over high heat charcoal grilling.
• Traditional vendors use broken jasmine rice (broken during milling) for a nuttier texture, but whole jasmine rice works well; basmati is a fine substitute.
• If you do not have palm sugar, dark brown sugar plus a splash of molasses gives a close approximation of the rounded sweetness.
• A charcoal grill adds the signature smoky aroma, but a screaming-hot cast iron grill pan or broiler also produces good caramelization.
• Pickled vegetables can be made up to 5 days ahead and actually taste better after a day of marinating.

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