Coconut-Marinated Pork with Pickled Vegetables

By Chez_Alexander

On the streets of Cambodia's capital, aromas of grilled pork signal breakfast time. The dish comes with rice, pickled vegetables, and a bowl of warm chicken broth. You dip a bite of pork and rice into the broth, and then clean your palate with pickled vegetables.

Ingredients

• 2 small pickling cucumbers, diagonally cut into 1/4" thick slices
• 1 small carrot, diagonally cut into 1/8" thick slices
• 2 oz daikon or other radish, diagonally cut into 1/8" thick slices
• 1 piece peeled fresh ginger, diagonally cut into 1/8" thick slices
• 1 cup water
• 1/4 cup sugar
• 1 tsp salt
• 1/2 cup rice vinegar
• 1/4 cup coconut milk
• 3 TBS soy sauce
• 1 TBS oyster sauce or hoisin sauce
• 1 TBS honey
• 1 TBS fresh lime juice
• 1/2 tsp five-spice powder
• 1/4 tsp black pepper
• 3 cloves garlic, crushed
• 1 lb boneless pork, trimmed and cut crosswise into 1" thick steaks
• 1 TBS peanut oil
• 1 cup chopped green onions, divided (3/4 cup / 1/4 cup)
• 2 cups chicken broth
• Steamed White Rice

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. 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.

3. Preheat grill to high heat.

4. Remove pork from bag, reserving marinade. Place pork steaks on grill rack; grill 10-12 minutes on each side, basting occasionally with reserved marinade. Let stand 5 minutes.

5. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add 3/4 cup green onion; sauté 1 minute. Remove from heat.

6. Heat broth in small saucepan over medium heat. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup green onions. Cut pork steaks into thin slices. Serve pork over rice; drizzle with onion-oil mixture. Serve with pickles and broth.

Makes 4 servings.