Bai Sach Chrouk (Pork and Rice)

Ingredients

• 1 lbpork shoulder, thinly sliced
• 4 clovesgarlic, minced
• 1 tbsppalm sugar (or brown sugar)
• 2 tbspfish sauce
• 1 tbspsoy sauce
• 1 tspground black pepper
• 2 cupsbroken (or jasmine) rice
• 4 largeeggs
• 1 cuppickled carrots & daikon, drained
• 4 cupschicken broth
• ½ cupcoconut milk (optional for broth richness)
• 2 green onionschopped (for garnish)
• 2 tbspvegetable oil, plus more for grilling
• 1 limecut into wedges (for serving)

Instructions

1. 1
   Marinate pork: combine sliced pork with garlic, palm sugar, fish sauce, soy sauce, and black pepper. Refrigerate at least 1 hour (overnight best).
2. 2
   Cook rice: rinse broken rice until water runs mostly clear. Steam or rice-cooker method with 1:1 water ratio until tender and slightly sticky; fluff and keep warm.
3. 3
   Prepare grill: heat grill pan or outdoor grill to medium-high. Lightly oil grates. Grill marinated pork slices 2-3 minutes per side until caramelized and fully cooked; set aside to rest.
4. 4
   Fry eggs: in a non-stick skillet, heat 1 tbsp oil over medium-high. Crack eggs and fry sunny-side-up until whites are set and edges crisp; keep yolks runny.
5. 5
   Warm broth: bring chicken broth and coconut milk to a gentle simmer; season to taste with salt and keep hot in small serving bowls.
6. 6
   Assemble plates: mound warm broken rice in center, top with sliced grilled pork, pickled vegetables, and a fried egg. Garnish with green onions and serve lime wedges and hot broth on the side.