Bai Sach Chrouk

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear, then cook with 600ml water using the absorption method until tender and fluffy. Meanwhile, heat oil in a large frying pan over medium-high heat and fry the crushed garlic until fragrant and lightly golden. Add the sliced pork in a single layer and cook without stirring for 3-4 minutes until the edges begin to caramelise, then toss and continue cooking for another 4-5 minutes until cooked through. Season the pork with fish sauce, salt and white pepper, tossing to coat evenly. Divide the cooked rice among serving bowls, top with the caramelised pork and its pan juices, then garnish with fresh coriander and serve immediately with lime wedges on the side.