Thai · Dinner
Grilled Marinated Pork Steak
Thai grilled pork steak marinated in fish sauce, garlic, white pepper and cilantro, then charcoal-grilled until charred. Served sliced with sticky rice and a tamarind-lime nam jim dipping sauce with fresh chili, balancing smoky and funky-sweet flavors.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
40.2gProtein
21.1gFat
31.6gCarbs
12.4gSugar
1.1gFiber
1584mgSodium
150mgChol
7.3gSat Fat
720mgPotassium
45mgCalcium
2.6mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Trim the pork steak of excess silverskin, pat dry, and set on a cutting board.
2
Marinate
Mince garlic and cilantro root, whisk with fish sauce, oyster sauce, brown sugar, white pepper and oil into a paste, rub onto pork, cover and refrigerate 2 hours.
3
Grill
Heat grill to medium-high, cook pork 4–5 minutes per side until deep char forms and internal temperature reaches 63°C, moving as needed to prevent burning.
4
Rest
Transfer pork to a board, rest 5 minutes until juices stop pooling.
5
Assemble
Whisk lime juice, tamarind paste, brown sugar and fish sauce until sugar dissolves, stir in minced chili for dipping sauce.
6
Plate
Slice pork against the grain, fan slices on a plate with rice, scatter cilantro leaves, serve with nam jim sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder steak, cut 1cm thick
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro root or stem
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp vegetable oil
- 1 tbsp1 tbsp lime juice
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp brown sugar (for dipping sauce)
- 22 small chili-fresh
- 2 tsp2 tsp cilantro leaves for garnish
- 5.2 oz150g sticky rice, cooked
