Cambodian pork and rice recipe
This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too

Bai sach chrouk is a popular breakfast dish, consisting of grilled pork, rice, and eggs, explained Hugh Mangum. It is served on street carts all over Cambodia, typically accompanied by pickled carrots and daikon radish, a sweet-and-sour dipping sauce, a bowl of pork stock, and a glass of iced coffee.
Ingredients
For the pork:
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 2lb/900g pork loin
- salt and pepper
- 1½ tbsp oil
- 5 cloves garlic, crushed
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1½ tbsp oyster sauce
For the pickled vegetables:
- 2 large carrots, cut into matchsticks
- 2 daikon radishes, cut into matchsticks
- 50g sugar
- 2 tbsp salt
- 240ml of rice wine vinegar
For the omelette:
- 4 eggs
- 1 tsp salt
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tbsp rapeseed oil
For the dipping sauce:
- 6 cloves garlic
- 2 red bird's-eye chillies
- 1 tbsp sugar
- 1½ tbsp fish sauce
- ½ tsp salt
- juice of 1 lime
To serve:
- steamed rice
Method
- For the pork: Preheat the oven to 200°C. Season the pork and sear in a hot pan with 1 tbsp of the oil until browned on both sides. Roast for 25-30 minutes, then rest for 10 minutes before cutting into ½-inch/1cm thick slices.
- In a large bowl, combine the remaining oil, garlic, sugar, salt, pepper and oyster sauce, and mix well. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes, but preferably overnight. Preheat a grill to medium heat, then place the pork on the grill and cook for five minutes on each side. Transfer to a cutting board and slice into thin strips before setting aside.
- For the pickled vegetables: In a large bowl, combine the carrot and daikon matchsticks, and add the sugar and salt. Massage until the crystals have dissolved. Pour in 475ml water and the rice wine vinegar.
- For the omelette: In a medium bowl, combine eggs, salt, sugar and fish sauce. Using a whisk, beat the mixture until frothy. Heat the oil in a large frying pan over medium heat then pour in the egg mixture and fry until the edges turn crispy. Flip, then fry for another two minutes. Transfer the omelette to a cutting board, leave for three minutes, then cut into thin strips.
- For the dipping sauce: Combine all the ingredients in a food processor and pulse to combine. Serve the omelette and pork over steamed rice accompanied by the pickled vegetables and dipping sauce.
"Barbecue: Smoked & Grilled Recipes from Across the Globe" by Hugh Mangum with Shana Liebman is published by Phaidon.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.
-
Democrats: The 2028 race has begun
Feature Democratic primaries have already kicked off in South Carolina
-
The Pentagon's missing missiles
Feature The U.S. military is low on weapons. Can it restock before a major conflict breaks out?
-
Rescissions: Trump's push to control federal spending
Feature The GOP passed a bill to reduce funding for PBS, NPR and other public media stations
-
Kartoffelsalat (potato salad) recipe
The Week Recommends German dish is fresh, creamy and an ideal summer meal
-
Lemon and courgette carbonara recipe
The Week Recommends Zingy and fresh, this pasta is a summer treat
-
Thai fish pie with crispy turmeric potatoes recipe
The Week Recommends Tasty twist on the Lancashire hot pot is given a golden glow
-
8 recipes that require minimal effort for the best kind of summer eating
The Week Recommends It's the season of grilling and smart desserts
-
Anshu Ahuja's golden coconut and butter bean curry recipe
The Week Recommends Plump, creamy beans in a sweet, spicy sauce
-
Grilled radicchio with caper and anchovy sauce recipe
The Week Recommends Smoky twist on classic Italian flavours is perfect to grill, drizzle and devour
-
These 8 superb cocktails welcome summer with open arms
The Week Recommends Everything required to get you through warm — or sweltering — weather
-
Green bean, almond and peach salad recipe
The Week Recommends Thomas Straker's fresh dish is summer in a bowl