Bai Sach Chrouk

Method

1. Slice the pork across the grain 3–5 mm thin; 30 minutes in the freezer makes it much easier to slice. In a bowl mix the minced garlic, coconut milk, palm sugar, soy sauce, fish sauce and pepper until the sugar dissolves, massage it into the pork and marinate in the fridge for 1 h. Overnight is even better and more tender.

   Add in this stepPork shoulder or collar (neck) 300 gGarlic cloves 3Coconut milk 80 mlPalm sugar (or light brown sugar) 2½ tspLight soy sauce 1½ tspFish sauce 1½ tspBlack pepper 1 pinch

2. Make the quick pickles: halve the cucumber and slice it thinly on the diagonal, cut the carrot and daikon into thin matchsticks and the ginger into fine shreds. Stir the rice vinegar, sugar and salt with an equal amount of water until dissolved, add the vegetables and pickle for 30 min.

   Add in this stepCucumber ½Carrot 60 gDaikon radish 60 gFresh ginger 8 gRice vinegar 3 tbspSugar 3 tspSalt 1 pinch

3. Rinse the rice 2 or 3 times until the water runs almost clear, put it in a 16 cm pot and add 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 leave it covered for 10 minutes to steam. A rice cooker works too.

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

   high heat→low heat

4. Thinly slice the shallots and put them in a small pan with half the oil over medium-low heat; stir for 4 min until light golden, then lift onto kitchen paper straight away. They keep darkening after they come out, so don't wait too long. The crispy shallots go on the broth and rice.

   Add in this stepShallots 1Neutral oil ¾ tbsp

   medium-low heat

5. Pour the chicken stock into a small pot and heat over medium heat for 6 min, until steaming and gently bubbling at the edges. Taste and add a dash of fish sauce if it needs salt. Keep it warm on low until serving.

   Add in this stepChicken stock 450 ml

   medium heat

6. Brush a 26 cm, 1 batch griddle pan (or cast-iron pan) with the rest of the oil and heat over medium-high heat until it just starts to smoke. Lift the pork out of the marinade, lay it in a single layer and cook for 5 min in total, turning often. The sugar burns easily, so don't let the heat get too fierce; cook until the edges are dark and caramelised and there is no pink inside. Throw away the leftover marinade, as it has touched raw pork.

   Add in this stepNeutral oil ¾ tbsp

   medium-high heat

7. Cut the pork into bite-size pieces and lay it over the hot rice with the drained pickles alongside. Ladle the broth into small bowls, scatter with sliced spring onions and the crispy shallots, and serve on the side. Eat a bite of rice, pork and pickle together, with sips of broth.

   Add in this stepSpring onions 1