Charcoal Bai Sach Chrouk with Crispy Egg and Scallion Oil

Method

1. Slice the collar across the grain 5 mm thick (30 minutes in the freezer helps). Mix the minced garlic, about two thirds of the coconut milk, the palm sugar, soy sauce, fish sauce, oyster sauce and pepper, massage it well into the pork, cover and marinate in the fridge for 12 h (at least 4 hours). Keep the remaining coconut milk chilled for basting.

   Add in this stepPork collar (neck), in one piece 350 gGarlic cloves 5Coconut milk 84 mlPalm sugar (or light brown sugar) 3½ tspLight soy sauce 2½ tspFish sauce 2 tspOyster sauce 1 tspBlack pepper 2 pinch

2. Make the pickles: slice the cucumber on the diagonal and cut the carrot and daikon into thin matchsticks. Shred about two thirds of the ginger finely and slice the chilli. Dissolve the rice vinegar, sugar and half the salt in an equal amount of water, add the vegetables and pickle for 1 h. Ginger and chilli give the pickle a gentle warmth.

   Add in this stepCucumber ½Carrot 60 gDaikon radish 60 gFresh ginger 9 gBird's eye chillies 1Rice vinegar 3 tbspSugar 3 tspSalt 1 pinch

3. Halve the shallots with their skins on and slice the remaining ginger. Put them cut side down in a dry 18 cm pot over medium-high heat and char for 4 min until blackened. Pour in the stock, lower to low heat and barely simmer for 15 min, then fish out the solids. The char adds real depth to the broth.

   Add in this stepShallots 1Fresh ginger 6 gChicken stock 550 ml

   medium-high heat→low heat

4. Rinse the rice 2 or 3 times and put it in a pot with the measured water. Bring to the boil uncovered over high heat, then cover, lower to low heat and cook for 13 min; turn off the heat and let it steam, covered, for 10 minutes.

   Add in this stepJasmine rice (or broken rice) 160 gWater (for the rice) 220 ml

   high heat→low heat

5. Make the scallion oil: slice the spring onions into a heatproof bowl and sprinkle with the rest of the salt. Heat about two thirds of the oil in a small pan over medium heat for 2 min, until a piece of onion sizzles at once (about 160 °C), then pour it over the onions. It can spit, so keep your face back and pour carefully.

   Add in this stepSpring onions 3Neutral oil 1¾ tbspSalt 1 pinch

   medium heat

6. Wait until the coals are covered in white ash and you have charcoal (medium heat) (you can hold your palm 10 cm above the grate for 4–5 seconds). Spread the pork on the grate, 1 batch, and grill for 7 min in total, turning often; brush with the reserved coconut milk during the last 2 minutes so it caramelises to a gloss. If flames flare up, move the meat aside for a moment. Cook until there is no pink inside, and discard the marinade that held the raw meat.

   Add in this stepCoconut milk 36 ml

   charcoal (medium heat)

7. Heat the rest of the oil generously in a 24 cm frying pan over medium-high heat and crack in the eggs. Spoon the hot oil over the whites and cook for 2 min 30 sec, until the edges are brown and crisp and the whites fully set. If you leave the yolks runny, use very fresh eggs; for young children, pregnant women and older people, cook the yolks through.

   Add in this stepNeutral oil 1¼ tbspEggs 2

   medium-high heat

8. Slice the pork into bite-size pieces, lay it over the rice, top with the egg and spoon over some scallion oil. Serve with the pickles and the shallot broth in small bowls.