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.