Cooking Cambodian-style Pork with Rice
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Cooking Cambodian-style Pork with Rice
Quick Cook: Cambodian-style pork with rice
UPDATED: November 5, 2018 at 3:45 am
We have fond memories of this simple pork and rice dish we enjoyed on a recent trip to Cambodia. We ate this delicious dish at a roadside hawker stand, while sitting on low plastic stools outside a Buddhist temple. This a typical breakfast dish in Cambodia, but stateside, we’re thinking it works better as a quick and satisfying dinner.
The sweet-savory marinade works with chicken thighs as well, by the way. And regardless of the protein you choose, the meat can be cooked on the stovetop, grilled — as we had it at that hawker stand — or roasted on a foil-lined sheet tray, which is the easiest clean-up and most hands-off method.
The cooked pork also makes for a great filing for a banh mi type sandwich. However, we love it with sticky rice and homemade quick-pickled vegetables. This recipe scales up easily and we recommend making extra. The pork disappears at our house, as family members come by for samples while we’re cooking. Plus leftovers are always a good thing!
Pickled vegetables are easy to make at home. We mix sliced or cubed cucumber, carrots and radishes with a generous splash of rice wine vinegar, a pinch of sugar and salt, and minced ginger for extra flavor. Let sit for 10 minutes or more, then serve.
Recipe here: https://www.mercurynews.com/2018/11/04/ ... with-rice/
UPDATED: November 5, 2018 at 3:45 am
We have fond memories of this simple pork and rice dish we enjoyed on a recent trip to Cambodia. We ate this delicious dish at a roadside hawker stand, while sitting on low plastic stools outside a Buddhist temple. This a typical breakfast dish in Cambodia, but stateside, we’re thinking it works better as a quick and satisfying dinner.
The sweet-savory marinade works with chicken thighs as well, by the way. And regardless of the protein you choose, the meat can be cooked on the stovetop, grilled — as we had it at that hawker stand — or roasted on a foil-lined sheet tray, which is the easiest clean-up and most hands-off method.
The cooked pork also makes for a great filing for a banh mi type sandwich. However, we love it with sticky rice and homemade quick-pickled vegetables. This recipe scales up easily and we recommend making extra. The pork disappears at our house, as family members come by for samples while we’re cooking. Plus leftovers are always a good thing!
Pickled vegetables are easy to make at home. We mix sliced or cubed cucumber, carrots and radishes with a generous splash of rice wine vinegar, a pinch of sugar and salt, and minced ginger for extra flavor. Let sit for 10 minutes or more, then serve.
Recipe here: https://www.mercurynews.com/2018/11/04/ ... with-rice/
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- cautious colin
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Re: Cooking Cambodian-style Pork with Rice
Cambodian breakfast style pork rice with oven roasted Chicken thighs and sticky rice for dinner, sounds like it has gone through a few alterations.
And no mention of the spring onion oil part.
Does it normally have coconut milk in the marinade?
And no mention of the spring onion oil part.
Does it normally have coconut milk in the marinade?
- John Bingham
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Re: Cooking Cambodian-style Pork with Rice
I can't open that without subscribing.
Silence, exile, and cunning.
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Re: Cooking Cambodian-style Pork with Rice
It's basically a meat marinade. Here you go:
Cambodian Style Pork with Rice
Serves 2 adults and 2 kids
Ingredients:
½ cup coconut milk
1 tablespoon palm sugar or brown sugar
2 tablespoons garlic, finely minced
2 tablespoons soy sauce
2 tablespoons fish sauce
Juice of ½ lime
Salt and pepper
1 pound lean pork, cut into thin equal-sized strips
2 tablespoons vegetable oil
Directions:
In a bowl, combine the coconut milk, sugar, garlic, soy, fish sauce, lime juice and a generous pinch of salt and pepper. Add the pork strips and marinate for at least 10 minutes or up to overnight in the refrigerator.
Heat oil in a pan set over medium-high heat. When pan is hot, add pork, shaking off excess marinade. Stir-fry for 7 to 8 minutes, until pork is cooked through and charred and caramelized in places. The cooking time will depend on the size of the strips. Serve with rice and pickled vegetables or a stir-fried side of your favorite green vegetables.
Cambodian Style Pork with Rice
Serves 2 adults and 2 kids
Ingredients:
½ cup coconut milk
1 tablespoon palm sugar or brown sugar
2 tablespoons garlic, finely minced
2 tablespoons soy sauce
2 tablespoons fish sauce
Juice of ½ lime
Salt and pepper
1 pound lean pork, cut into thin equal-sized strips
2 tablespoons vegetable oil
Directions:
In a bowl, combine the coconut milk, sugar, garlic, soy, fish sauce, lime juice and a generous pinch of salt and pepper. Add the pork strips and marinate for at least 10 minutes or up to overnight in the refrigerator.
Heat oil in a pan set over medium-high heat. When pan is hot, add pork, shaking off excess marinade. Stir-fry for 7 to 8 minutes, until pork is cooked through and charred and caramelized in places. The cooking time will depend on the size of the strips. Serve with rice and pickled vegetables or a stir-fried side of your favorite green vegetables.
Join the Cambodia Expats Online Telegram Channel: https://t.me/CambodiaExpatsOnline
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Have a story or an anonymous news tip for CEO? Need advertising? CONTACT US
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