This grilled pork is mild and sweet savory. The lightly pickled vegetables add refreshing contrast and a little pungency. If you're afraid of chile heat, this recipe is for you! These instructions include an option for grilling pork steaks, in case you don't want to skewer.
Servings: 4people
Ingredients
Marinade
1cupless 2 tablespoons full-fat coconut milk
⅓cupsweetened condensed milkregular or caramel flavored
1 ½tablespoonsfirmly packed light or dark brown sugar
1 ½teaspoonskosher salt
1 ½tablespoonssoy sauce
¾teaspoonground turmeric
¾teaspoonMadras-style curry powder
1pinchground white pepper
Pork and pickle
1 ¼poundsfatty boneless pork shoulder
1 to 2tablespoonsneutral oil
2tablespoonsthickraw honey
1tablespoondistilled white vinegarsuch as Heinz
¼teaspoonkosher salt
2Persian cucumberscut on the diagonal into ¼ thick slices
⅓cupmatchstick-cut carrot
⅓cupthinly slice red onioncut lengthwise along the grain
Instructions
Combine all of the marinade ingredients in a small saucepan then warm over medium heat, stirring, until the sugar just melts. Set aside to cool.
If making satays, cut the pork across the grain into thin strips, about ¼ inch thick and 3 inches long. If making pork steaks, cut the pork across the grain into palm-size pieces ½ to ¾ inch thick.
Once the marinade has cooled, remove ⅓ cup of the marinade to use later during cooking and to serve as a sauce. Transfer the remaining marinade to a bowl.
Add the pork and use your hands or tongs to coat well. Cover and let the pork sit for 30 minutes up to 2 hours at room temperature. (Pork steaks can sit overnight in the fridge, if you like; return to room temperature before grilling.) When making satays, thread the pork onto skewers, making sure there is no visible gap between pieces and slightly scrunch up the meat to ensure juicy results. (Remove the pork steaks from the marinade, if doing steaks.) Discard the marinade that the raw meat sat in.
When ready to grill, heat a grill until it’s very hot. Brush the pork lightly with oil, then grill for about 2 to 3 minutes per side for satays (4 to 5 minutes per side for steaks). After the pork loses its pinkness, brush on some of the reserved marinade to coax deep caramelization and charring. As needed, knock off the darkened bits stuck to the grill. Discard any leftover marinade that the pork was submerged in.
Let the pork rest for 5 to 10 minutes. Meanwhile, in a bowl stir together the honey, vinegar and salt. Add the cucumber, carrot and onion. Toss and transfer to a bowl. Serve with the pork and reserved marinade, if diners want extra sauce.
Notes
This recipe is inspired by one that originally appeared in the Night+Market cookbook by Kris Yenbamroong.