Bai Sach Chrouk

Ingredients

• 600g pork shoulder, sliced 5mm thick
• 5 tbsp coconut milk
• 5 garlic cloves, crushed
• 2 tbsp palm sugar
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp coarsely ground black pepper
• 300g broken jasmine rice, or ordinary jasmine rice
• 4 eggs, optional
• 1 cucumber, thinly sliced
• 1 small daikon, julienned
• 3 tbsp rice vinegar
• 1 tbsp caster sugar
• 1/2 tsp salt
• 600ml chicken stock
• 3 spring onions, sliced
• 1 handful coriander, chopped

Before you cook

• Slice the pork shoulder across the grain into thin, wide pieces about 5mm thick.
• Mix the coconut milk, garlic, palm sugar, soy sauce, fish sauce and black pepper in a bowl to make the marinade.
• Turn the pork through the marinade and leave it for at least 20 minutes at room temperature.
• Stir the rice vinegar, caster sugar and salt together until dissolved, then add the cucumber and daikon and leave them to pickle.

Steps

1. Rinse the broken rice twice in cold water, then cook it with 450ml of water until tender, about 15 minutes.
2. Heat a griddle pan or a barbecue until it is very hot and lightly smoking.
3. Lay the pork slices out flat in a single layer, shaking off the excess marinade.
4. Grill for 3 minutes without moving them, until the underside is charred at the edges.
5. Turn each slice and grill for 2 to 3 minutes more, until the sugars have caramelised and the pork is just cooked through.
6. Rest the pork on a board for 3 minutes, then slice it into strips.
7. Bring the chicken stock to a boil in a small pan and drop in the spring onions.
8. Simmer the stock for 2 minutes, then take it off the heat and divide it into four small bowls.
9. Fry the eggs in a hot pan until the whites are set and the edges are lacy, if you are using them.
10. Spoon the rice onto four plates and lay the pork over the top.
11. Add the drained pickles and a fried egg to each plate.
12. Scatter over the coriander and serve with the bowls of hot broth alongside.