Thin-Cut Coconut Pork Chops with Pickled Vegetables
In Cambodia, there’s a popular breakfast dish called bai sach chrouk, traditionally prepared over charcoal fires by roadside vendors. It’s served with rice and a bird’s nest of pickled shredded vegetables, and stands at the intersection of sweet, sour, savory, and spicy. This takes you there, any time of day.
You can use this recipe with pork sirloin steaks, too. I also like to use this marinade for pork kebabs and boneless chicken.
