Cambodian Grilled Pork Over Rice (Bai Sach Chrouk)

RCambodian Street Food Grilled Pork Rice (Bai Sach Chrouk: បាយសាច់ជ្រូក)

Cambodian street food grilled pork rice, known locally as Bai Sach Chrouk (បាយសាច់ជ្រូក), is one of the most popular and widely eaten breakfasts in Cambodia. Simple yet deeply flavorful. It captures the essence of Khmer cuisine: humble ingredients transformed into something memorable through careful seasoning, balance, and tradition.

The pork are marinated with garlic, soy sauce, coconut milk, fish sauce, and palm sugar. Then they grilled slowly over charcoal. This gives it a smoky aroma and caramelized edges. The meat is served over broken jasmine rice. These small rice grains cook into a soft, fluffy texture. The meal includes several accompaniments. Pickled vegetables add brightness. Fresh herbs provide fragrance. A fried egg often adds extra richness. Many vendors also serve a small bowl of clear broth. Made with chicken or pork and scallions, it balances the dish and warms the morning meal.

History and Cultural Significance

The origins of Bai Sach Chrouk are humble. In rural Cambodia, pork was once considered a relative luxury, so families would stretch small amounts of meat by slicing it thinly and serving it over generous portions of rice. This made the dish accessible to ordinary Cambodians, especially farmers who needed a filling but affordable breakfast before heading to the fields.

Over time, Bai Sach Chrouk moved from family kitchens to the streets. In cities like Phnom Penh, it became a street food staple, with vendors preparing the pork overnight and grilling it before dawn to serve workers, students, and travelers. Even today, the dish is closely associated with morning routines, and it is common to see lines of motorbikes parked near popular stalls before sunrise.

Broken Rice

The use of broken rice connects Bai Sach Chrouk to a broader regional history. During the French colonial era, broken rice was often considered a byproduct of milling, less valuable than whole grains. But in both Cambodia and neighboring Vietnam, it was embraced as an affordable and tasty base for meals. In Cambodia, this practice became central to Bai Sach Chrouk, giving the dish a soft, comforting texture that complements the savory grilled pork.

Today, Bai Sach Chrouk holds cultural importance beyond its role as breakfast. It represents Cambodia’s ability to create comfort and community around simple food. Its accessibility means it is enjoyed across all social classes, from rural villagers to city professionals. For many Cambodians, it is not just food but a daily ritual — a way to start the morning with nourishment, familiarity, and tradition.

Bai Sach Chrouk endures because it reflects Cambodian life itself: resourceful, balanced, and rooted in community. What began as a modest farmer’s breakfast has grown into a culinary icon, cherished both in Cambodia and by visitors seeking an authentic taste of Khmer culture.

Bai Sach Chrouk

Bai Sach Chrouk (បាយសាច់ជ្រូក) is one of Cambodia’s most beloved breakfast dishes. It literally translates to “rice with pork.” The dish is simple yet full of flavor — thin slices of pork are marinated in garlic, coconut milk, and soy sauce, then grilled until tender and smoky. It’s usually served with fragrant broken rice, a side of pickled vegetables, and sometimes a bowl of chicken or pork broth.

It’s a perfect representation of Cambodian cuisine: humble, balanced, and full of fresh flavors.

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: Cambodian

Ingredients Method

Ingredients

  

For the Pork Marinade:

• 800 g about 1.75 lbs pork shoulder or pork loin, thinly sliced
• 4 cloves garlic minced
• 4 tbsp soy sauce
• 4 tbsp oyster sauce
• 2 tbsp fish sauce
• 4 tbsp coconut milk or condensed milk for sweeter style
• 2 tsp palm sugar or brown sugar
• 1 tsp ground white pepper

For Serving:

• 4 cups cooked jasmine or broken rice
• 1 cup pickled vegetables carrot, cucumber, daikon in light vinegar
• Fresh herbs coriander, spring onion
• 4 fried eggs optional, but common for breakfast
• 4 small bowls of clear pork or chicken broth with scallions

Method

 

Marinate the Pork

1. Thinly slice the pork.
2. Mix garlic, soy sauce, oyster sauce, fish sauce, coconut milk, sugar, and pepper.
3. Add pork, coat well, and marinate at least 30 minutes (overnight is best).

Grill the Pork

1. Cook over charcoal until golden brown and slightly caramelized (3–4 minutes per side).
2. If no charcoal grill, use a grill pan or cast-iron skillet.

Cook the Rice

1. Steam jasmine or broken rice until fluffy.
2. Keep warm for serving.

Quick Pickles

1. Slice carrot and cucumber thinly.
2. Mix with 3 tbsp vinegar, 1 tbsp sugar, and ½ tsp salt.
3. Let sit for at least 15 minutes.

Assemble

1. Place rice on 4 plates.
2. Top with grilled pork slices.
3. Add pickles and herbs on the side.
4. Serve with fried egg (optional) and a small bowl of broth.