Coconut-Marinated Pork with Rice (Bai Sach Chrouk)

On the streets of Cambodia's capital, the aromas of grilled pork signal breakfast time. The dish is usually served with rice, pickled cucumbers and a bowl of warm chicken broth. A piece of pork and rice is dipped in the broth, and then the palate is cleaned with pickled cucumbers. If the pickled cucumbers aren't enough to wake you up, serve the dish with a bowl of chili sauce.
Combine the first 4 ingredients in a shallow baking dish. Combine 1 cup of water, sugar, and salt in a saucepan; bring to a boil over high heat and cook until the sugar and salt are dissolved, stirring occasionally. Remove from heat; add vinegar. Drizzle the vinegar mixture over the vegetables to coat them; mix well. Cover and refrigerate for at least 24 hours or up to 48 hours, keeping the vegetables submerged and stirring occasionally.Combine the coconut milk and the following 7 ingredients (except garlic) in a large zippered plastic bag. Add the pork slices, massaging to coat; cover and marinate in the refrigerator for 8 hours or overnight.Preheat the grill to high heat.Remove the pork from the bag, reserving the marinade. Place the pork slices on the grill rack; cook for 10-12 minutes on each side or until the thermometer reads 160 ° (slightly pink), occasionally drizzling with the remaining marinade. Let stand for 5 minutes.Preheat a small skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add 3/4 cup onion; simmer for 1 minute. Remove from heat.Heat the broth in a small saucepan over medium-high heat. Pour the broth into small dipping bowls; sprinkle evenly with the remaining 1/4 cup onion. Cut pork steaks into thin slices. Serve pork on top of rice; drizzle with onion and butter mixture. Serve with pickles and broth.