I like Asian flavor variations of food, and here is one of my favorites.
I cooked this a few times and always been a hit.
O.K. here is a material
2 kg pork steaks (cut from pork neck) and ingredients for the marinade
1/2 cup Vietnamese fish sauce (it stinks less than Thai, but it also stinks - i do not mind it, however)
1/2 cup fresh orange juice
1/2 cup finely chopped fresh cilantro
6 tablespoons dark brown sugar
4 tablespoons soy sauce
4 teaspoons grate lime zest
2 tablespoon fresh lime juice
2 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger
(Ingredients for the marinade adapted from Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance - Cherry Smoked Vietnamese Flavored Ribs, but slightly modified)
Place pork steaks resealable plastic bag and pour in marinade. Marinate in refrigerator to 4 hours. Reserved marinade bring to a boil over high heat and boil gently for 1 minute.
Indirect side, heat 300-350°F, about 1,5-2 hours
(2 fist size chunks of cherry wood)
I am so happy that cooking takes some time and not only 10 minutes
basting with marinade every 30 min
just before the end...
...adding some vegetables on the pan
done
and serve
with turmeric rice
and with pickled ginger and cold Stella
It was so gooood ... again!
Thanks for looking, my friends.
I cooked this a few times and always been a hit.
O.K. here is a material
2 kg pork steaks (cut from pork neck) and ingredients for the marinade
1/2 cup Vietnamese fish sauce (it stinks less than Thai, but it also stinks - i do not mind it, however)
1/2 cup fresh orange juice
1/2 cup finely chopped fresh cilantro
6 tablespoons dark brown sugar
4 tablespoons soy sauce
4 teaspoons grate lime zest
2 tablespoon fresh lime juice
2 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger
(Ingredients for the marinade adapted from Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance - Cherry Smoked Vietnamese Flavored Ribs, but slightly modified)
Place pork steaks resealable plastic bag and pour in marinade. Marinate in refrigerator to 4 hours. Reserved marinade bring to a boil over high heat and boil gently for 1 minute.
Indirect side, heat 300-350°F, about 1,5-2 hours
(2 fist size chunks of cherry wood)
I am so happy that cooking takes some time and not only 10 minutes
basting with marinade every 30 min
just before the end...
...adding some vegetables on the pan
done
and serve
with turmeric rice
and with pickled ginger and cold Stella
It was so gooood ... again!
Thanks for looking, my friends.
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