Rice with Grilled Pork (Bai Saih Chrouk)
500 g. of pork shoulder butt | 3 tablespoons of coconut cream | 1 tablespoon of seasoning sauce | 1 tablespoon of oyster sauce | 1 tablespoon of honey 1 tablespoon honey | 1 tablespoon of lime juice1 tablespoon fresh lime juice | ? teaspoon of black pepper1/2 teaspoon five-spice powder 1/4 teaspoon freshly ground black pepper | 3 garlic cloves, crushed3 pieces of garlic | ? cup of slice spring onion 1 tablespoon peanut oil or canola oi1 cup chopped green onion tops, divide | 3 cup of sticky rice | “WASABI-O” Wasabi Sauce | “WASABI-O” Red
1.Mix seasoning sauce, honey, coconut cream, oyster sauce, lime juice, black pepper and garlic, add pork shoulder butt , fermented about 2 hours.
2. Grill or bake pork until cooked, set aside. Slice into pieces, sever with sticky rice, pickles, “WASABI-O” Wasabi Sauce and “WASABI-O” Red.
Ingredients of pickles
2 slice of cucumbers | ? cup of slice carrot | ? cup of cut into pieces radish | 1 piece of ginger slice into 1 inch 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slic | ? cup of water1 cup water | ? cup of sugar | ? cup vinegar1/2 cup rice vinegar | 1 teaspoon of salt 1 teaspoon sal
1. Mix water, sugar, vinegar and salt, stir well. And boiled until heated, set aside.
2. Add radish, carrot and ginger, soak for 1 night and add cucumber about 2 hours.