Grilled Vietnamese-Style Pork Steaks with Cilantro Cucumbers

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

Heaping 1/2 c. cilantro (stems intact), plus whole cilantro leaves for serving

1/4 c. fish sauce

1/4 c. rice vinegar

1 tbsp. dark brown sugar

1 large clove garlic, grated

2 tsp. grated peeled fresh ginger

2 lb. boneless Boston butt, cut crosswise into six to eight 3/4-inch-thick steaks (depending on shape)

5 Persian cucumbers, sliced crosswise 1/4 inch thick

1/2 small red onion, halved and thinly sliced crosswise

1 1/4 c. roasted salted peanuts, roughly chopped

Instructies

Finely chop cilantro stems and roughly chop leaves. In medium bowl, whisk together fish sauce, vinegar, and brown sugar; transfer 3 tablespoons to separate medium bowl and set aside. Stir cilantro stems, garlic, and ginger into remaining marinade, then transfer to resealable plastic bag; add pork and refrigerate, flipping occasionally, 1 hour.

Meanwhile, whisk 2 tablespoons water into reserved fish sauce dressing. Add cucumbers, onion, peanuts, and chopped cilantro leaves and let sit, tossing occasionally.

Heat grill to medium-high. Remove pork from marinade and grill, covered, until internal temp reaches 145°F, 2 to 3 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing. Serve with cucumber salad, sprinkled with cilantro leaves if desired.