Cambodian Pork Stir-Fry - Easy Cha Chrouk Char

Craving a taste of Cambodia right in your kitchen? Get ready to dive into Cha Chrouk Char, a truly authentic and incredibly flavorful Cambodian pork stir-fry! This quick and easy dish brings together thinly sliced pork loin, aromatic garlic, the savory depth of fish sauce, a hint of palm sugar, and the delightful tang of pickled mustard greens. It’s a weeknight-friendly meal that feels like a special home-cooked journey through Cambodian cuisine, promising a glossy, rich sauce that perfectly coats every piece of thinly sliced pork. Forget takeout – this is better!

Ingredients

• For the Pork:
• 1 lb (approx. 450g) pork loin, partially frozen for easy slicing
• 1 Tbsp fish sauce (for marinade)
• 1 Tbsp light soy sauce (for marinade)
• ½ tsp white pepper (for marinade)
• 1 Tbsp neutral oil (e.g., canola, peanut) for searing pork
• For the Pickled Mustard Greens:
• 1 cup (approx. 150g) jarred or bagged pickled mustard greens, rinsed and squeezed dry, roughly chopped
• For the Aromatics:
• 4-5 cloves garlic, minced
• 1 inch fresh ginger, finely minced (optional, but recommended for extra warmth)
• 1 small fresh red chili or ½ tsp chili flakes (optional, for heat)
• For the Cambodian Pork Stir-Fry Sauce:
• 2 Tbsp fish sauce
• 2 Tbsp light soy sauce
• 1.5-2 Tbsp palm sugar (or packed light brown sugar), to taste
• 1-2 Tbsp water (for a bit more gloss and to thin sauce)
• ½ tsp fresh lime juice or rice vinegar (optional, for brightness)
• For Finishing (Optional):
• 2 scallions, green parts sliced
• Small handful fresh Thai basil leaves
• Equipment:
  Wok or large heavy skillet
  Small bowl for sauce mixing
  Colander for rinsing greens (optional)

Directions

1. Prep Everything Before You Heat the Pan (Mise en Place)
   1. Pork: Partially freeze the pork loin for 20-30 minutes to firm it up. Slice it across the grain into ⅛–¼ inch thick strips, then cut into bite-sized pieces. In a bowl, combine the sliced pork with 1 Tbsp fish sauce, 1 Tbsp light soy sauce, and ½ tsp white pepper. Toss to coat and let it marinate while you prep other ingredients (10-20 minutes).
   2. Greens: Thoroughly rinse the pickled mustard greens under cold water. Squeeze out as much excess water as possible, then roughly chop them.
   3. Aromatics: Mince your garlic and ginger (if using). Slice the red chili if using.
   4. Sauce: In a small bowl, whisk together 2 Tbsp fish sauce, 2 Tbsp light soy sauce, 1.5-2 Tbsp palm sugar, and 1-2 Tbsp water until the sugar is dissolved. Taste and adjust: it should be slightly less salty than you ultimately want, as the pickled greens will add more salt. Add lime juice or rice vinegar if desired.
   5. Rice: Ensure your rice is already cooking in the background, ready to serve with the stir-fry.
2. Heat the Wok & Cook Aromatics
   1. Place your wok or large heavy skillet over high heat. Once hot, add 1-2 tablespoons of neutral oil. Swirl to coat the pan.
   2. Add the minced garlic (and ginger/chili if using). Stir-fry quickly for about 30 seconds to 1 minute, just until fragrant and lightly golden. Be careful not to burn it!
3. Sear the Pork
   1. Push the aromatics to one side of the pan. Add the marinated pork to the hot pan in a single layer if possible, avoiding overcrowding.
   2. Let the pork sear for 1-2 minutes without stirring, allowing it to get some color. Then, stir-fry continuously until the pork is just cooked through and lightly browned on the edges, about 2-3 minutes. It should be fully opaque but still juicy.
4. Add Pickled Mustard Greens & Sauce
   1. Toss in the rinsed and chopped pickled mustard greens with the pork. Stir-fry for 1-2 minutes, allowing them to heat through and become slightly crisp-tender.
   2. Give your prepared stir-fry sauce a quick stir, then pour it over the pork and greens. Stir quickly and continuously, ensuring every piece of pork and every bit of green is coated in the glossy sauce.
   3. Continue to cook for another 1-2 minutes, or until the sauce thickens slightly and clings to the pork and greens. It should be glossy, not soupy, with just enough sauce to moisten your rice.
5. Finish & Taste
   1. Remove the pan from the heat. Taste a piece of pork and some greens. Adjust the seasoning if needed:
   2. Too salty? Add a tiny pinch of sugar or a splash of water.
   3. Lacking flavor? A dash more fish sauce.
   4. Needs brightness? A final squeeze of lime juice.
   5. If using, sprinkle the sliced scallions and/or Thai basil over the stir-fry and toss briefly off the heat.
6. Visual & Texture Cues:
   1. The pork should be fully opaque, tender, and juicy, not tough or dry.
   2. The pickled mustard greens should still be vibrant, with a slight bite, not mushy or dull olive in color.
   3. The sauce should beautifully cling to the pork and greens, creating a glossy sheen, with no large puddles of liquid at the bottom of the pan.