Cookbook author Leela Punyaratabandhu describes this central Thai-style grilled pork as “simple but sublime.” There’s not much to it, and yet it’s packed with flavor, thanks to the holy trinity of Thai aromatic paste (garlic, cilantro roots, and white peppercorns) at the heart of this dish. If you can find it, cilantro sold with its hairy white roots still attached will add tons of herbaceous flavor to the super savory marinade. If you have access to a Korean market, you can usually find beautifully marbled pork shoulder steaks already cut into the ideal thickness, which makes this dish even simpler to prepare. The lime- and fish sauce-spiked pepper relish is a milder and streamlined take on nam phrik num, a spicy Northern Thai staple meant to showcase green peppers and chiles. WarmKhao Niao (Thai sticky rice)on the side is a must. Serve this alongside the rest of Leela’s summer menu withCantaloupe with Spicy Bacon-Cashew Crumble,Cucumber, Tomato, and Green Bean Salad,Grilled Scallops with Peach Sweet Chili Sauce, andLime-Lemongrass Slushies.
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What you’ll need
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Food Processor
$63 At Amazon
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Charcoal Grill
$98 $82 At Amazon
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Instant-Read Thermometer
$35 At Thermoworks
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Heat Resistant Leather Gloves
$22 At Amazon
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Tongs
$21 At Amazon
Ingredients
4 - 6 Servings
Pork
Relish and assembly
Pork
Step 1
Prick pork steaks all over with a fork. Place in a large bowl or resealable plastic bag.
Step 2
Purée garlic, oyster sauce, cilantro roots, fish sauce, light soy sauce, and white peppercorns in a blender or food processor until smooth. Pour marinade over pork and turn to coat. Cover and chill at least 4 hours and up to 6 hours.
Relish and assembly
Step 3
Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on 1 side of grill and scatter remaining coals on other side; for a gas grill, set 1 burner to high heat and the remaining burners to medium-low). Place peppers and jalapeños on hotter side of grill and grill, turning occasionally, until charred and blistered all over and starting to collapse, 12–16 minutes. Transfer to a medium bowl, cover, and let sit at least 10 minutes.
Step 4
Meanwhile, grill pork on hotter side of grill, moving to cooler side as needed to control flare-ups, until deeply browned on both sides and an instant-read thermometer inserted into the thickest part of pork registers 145°, about 3 minutes per side. Transfer to a platter and let rest 5–10 minutes.
Step 5
Scrape skins from peppers and jalapeños, then remove stems, ribs, and seeds. Slice into long ¼"-thick strips and return to bowl. Add shallot, lime juice, cilantro, fish sauce, and brown sugar; mix well.
Step 6
Slice steaks against the grain ½" thick. Arrange on a platter and serve with relish and khao niao.
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