Bai Sach Chrouk is one of Cambodia’s most popular breakfast dishes. Normally, pork marinated in garlic, soy, and coconut milk is slowly grilled over charcoal, where it becomes smoky and caramelized. It is often accompanied by pickled vegetables (locally called Chirowa).
The most notable ingredient in Cambodia/Khmer cuisine is Prahoc ប្រហុក, a fermented fish paste with strong flavor. ‘Prahoc jien’ is a fried dish cooked with Prahoc as jien is the word for such a way of cooking. Here I post a fried pork with egg and Prahoc. I really love such a fermented flavor.