Coconut-Marinated Pork with Rice (Bai Sach Chrouk)

Ingredients

• 0.5 teaspoon five spice powder 
• 0.3 teaspoon pepper black freshly ground
• 1 pound pork shoulder boneless 1-inch-thick trimmed (Boston butt)
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 small carrots cut into 1/8-inch-thick slices ( 1/2 cup)
• 2 cups rice white hot cooked
• 2 ounces daikon radish cut into 1/8-inch-thick slices
• 1 inch ginger fresh peeled cut into 1/8-inch-thick slices
• 3  garlic clove crushed
• 1 cup spring onion divided chopped
• 1 tablespoon hoisin sauce 
• 1 tablespoon honey 
• 0.3 cup lite coconut milk light
• 1 tablespoon juice of lime fresh
• 2 cups beef broth fat-free
• 3 tablespoons soy sauce 
• 2 small cucumber cut into 1/4-inch-thick slices
• 0.5 cup rice vinegar 
• 1 teaspoon salt 
• 0.3 cup sugar 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• baking pan
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Combine first 4 ingredients in a shallow baking dish.
2. 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.
3. Remove from heat; stir in vinegar.
4. 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.
5. Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag.
6. Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.
7. Preheat grill to high heat.
8. Remove pork from bag, reserving marinade.
9. Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160 (slightly pink), basting occasionally with reserved marinade.
10. Let stand 5 minutes.
11. Heat a small skillet over medium heat.
12. Add oil to pan; swirl to coat.
13. Add 3/4 cup onion; saut 1 minute.
14. Remove from heat.
15. Heat broth in small saucepan over medium heat.
16. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion.
17. Cut pork steaks into thin slices.
18. Serve pork over rice; drizzle with onion-oil mixture.
19. Serve with pickles and broth.