Coconut-Marinated Pork With Rice (Bai Sach Chrouk)

• 2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices
• 1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup)
• 2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices
• 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup rice vinegar
• 1/4 cup light coconut milk
• 3 tablespoons lower-sodium soy sauce
• 1 tablespoon oyster sauce or hoisin sauce
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, crushed
• 1 pound boneless pork shoulder (Boston butt), trimmed and cut crosswise into 1-inch-thick steaks
• 1 tablespoon peanut oil or canola oil
• 1 cup chopped green onion tops, divided
• 2 cups fat-free, lower-sodium chicken broth
• 2 cups hot cooked white rice

1. Combine first 4 ingredients in a shallow baking dish. 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. Remove from heat; stir in vinegar. 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.
2. Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.
3. Preheat grill to high heat.
4. Remove pork from bag, reserving marinade. Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160u0b0 (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes.
5. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add 3/4 cup onion; saute 1 minute. Remove from heat.
6. Heat broth in small saucepan over medium heat. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion. Cut pork steaks into thin slices. Serve pork over rice; drizzle with onion-oil mixture. Serve with pickles and broth.

pickling cucumbers, carrot, other radish, fresh ginger, water, sugar, salt, rice vinegar, light coconut milk, lower, oyster sauce, honey, lime juice, fivespice powder, freshly ground black pepper, garlic, pork shoulder, peanut oil, green onion, chicken broth, hot cooked white rice

Taken from www.myrecipes.com/recipe/coconut-marinated-pork-rice (may not work)