epicurious
Grilled Pork Shoulder Steaks With Green Pepper Relish
The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
👥 4 Servings👤 Leela Punyaratabandhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
Pork
2
Prick pork steaks all over with a fork. Place in a large bowl or resealable plastic bag.
3
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.
4
Relish and assembly
5
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.
jalapeños2
6
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.
7
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.
jalapeños2
8
Slice steaks against the grain ½" thick. Arrange on a platter and serve with relish and khao niao.
Khao Niao (for serving; see recipe)
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