Directions

To Make

1. Place sliced pork together with all the main ingredients except cooking oil in a glass container and marinate for 5 hours or overnight.
2. In a small sauce pan, heat up rice vinegar, sugar, salt and fish sauce under medium heat and stir until sugar dissolves. Remove from heat and let it cool down to room temperature.
3. In a large bowl, place cut daikon, carrot, cucumber, sliced chillies and garlic cloves and mix with cooled vinegar mixture. Keep in sterilised jars and refrigerate overnight.
4. Remove sliced pork marinade. Heat up griddle or grill and cook pork slices till nicely caramelised.
5. Serve Cambodian Pork & Rice (Bai Sach Chrouk) with hot rice and pickled vegetables.