Coconut-Marinated Pork with Rice (Bai Sach Chrouk)
Coconut-Marinated Pork with Rice (Bai Sach Chrouk) is a gluten free and dairy free recipe with 4 servings. This main course has 425 calories, 32g of protein, and 9g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up water, salt, lower-sodium chicken broth, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.
Combine first 4 ingredients in a shallow baking dish.
Combine 1 cup water, sugar, and salt in a saucepan; bring to boil over high heat, and cook until sugar and salt dissolve, stirring occasionally.
Remove from heat; stir in vinegar.
Pour vinegar mixture over vegetables to cover; stir well. Cover and chill at least 24 hours or up to 48 hours, keeping vegetables submerged and stirring occasionally.
Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag.
Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.
Preheat grill to high heat.
Remove pork from bag, reserving marinade.
Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160 (slightly pink), basting occasionally with reserved marinade.
Heat a small skillet over medium heat.
Add oil to pan; swirl to coat.
Add 3/4 cup onion; saut 1 minute.
Heat broth in small saucepan over medium heat.
Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion.
Cut pork steaks into thin slices.
Serve pork over rice; drizzle with onion-oil mixture.
Serve with pickles and broth.