Cambodian Grilled Pork (Bai Sach Chrouk)

This street food dish of grilled pork over rice (often broken rice, which is to say cheap broken grains of rice) served with pickled vegetables (included below) is, oddly enough, a breakfast dish in Cambodia.  Personally I eat it as a main dish.  I intentionally make this a little salty to eat with rice.  Start the pickled vegetables at least a day ahead of time.

1 lb pork loin, well trimmed, then sliced against the grain in to 1/4" slices
2/3 C coconut milk
2 T + 1 t palm or brown sugar
4 T soy sauce
1 T black soy sauce, or kecap manis
1 T fish sauce
4 cloves garlic
black pepper to taste
Thai chiles to taste (either chopped fresh, or ground dried)

Combine all the ingredients and marinate for at least an hour.  Remove the pork from the marinade (reserving marinade), and grill or broil until cooked and well caramelized.  Bring the marinade to a boil and reduce slightly to make a sauce. Serve the pork over rice and pour over some of the cooked marinade.

Pickled Vegetables:
1/2 C rice vinegar
1/2 C white vinegar
2 T salt
8 T sugar
1 carrot, peeled, halved lengthwise, and sliced in to thin half rounds
1 small daikon, peeled, halved lengthwise, and sliced in to thin half rounds
1/2 cucumber, peeled, halved lengthwise, and sliced in to thin half rounds
4 cloves garlic,thinly sliced
6 sprigs cilantro
6 Thai chiles

Combine the vinegars, salt, and sugar and bring to a simmer just long enough to dissolve the sugar; cool slightly.  Mix together the other ingredients, then pour the vinegar mixture over the top, making sure all the vegetables are covered.  Refrigerate for at least a day before eating.

Korean Spicy Pork

A spicy (well, by Korean standards) stir fried dish of pork with vegetables, similar to dak galbi.

Ingredients:
1 1/4 lb pork loin, trimmed and thinly sliced
a medium onion either quartered and thinly sliced or cut in to thick slices (see note)
2 small zucchinis, halved lengthwise and cut into 1/4" slices
3 cabbage leaves, trimmed and chopped into roughly 1 inch squares
3 green onions, chopped
1 C chicken stock

Marinade:
6 T koch'ujang (Korean red pepper paste)
4 T koch'u karu (Korean red pepper powder)
6 cloves garlic, minced
2 T corn syrup
2 T sesame oil
2 t grated ginger
1 T mirin
2 T chicken stock
ground pepper to taste
2 T sugar
2 T soy sauce

Mix together the marinade ingredients, then add the pork; allow to marinate for at least 30 minutes.  Heat a little oil in a wok or large non-stick skillet and stir fry the onion until it starts to wilt (or see note about not adding it until after the pork goes in).  Add the pork and marinade mixture and stir continuously until the pork is close to done.  Add the rest of the ingredients and cook, stirring frequently, until the zucchini is just done.  Adjust the seasoning as necessary.

Note: I thinly slice the onion and cook it before adding the pork because I don't like big crunchy pieces of onion.  For a more traditional version cut the onion into bigger pieces and add to the pan shortly after the pork.