Grilled Vietnamese-Style Pork Steaks with Cilantro Cucumbers

Name: Grilled Vietnamese-Style Pork Steaks with Cilantro Cucumbers
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

That's what we call party-ready.

By Tina MartinezPublished: Jun 25, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

622

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Get a two-for-one with this incredibly flavorful and tender pork dish. The marinade for the steaks doubles as the dressing for a crunchy cuke salad. Let the pork marinate for the full hour to really savor the flavor in each slice.

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Ingredients

Heaping 1/2 c. cilantro (stems intact), plus whole cilantro leaves for serving
1/4 cup
fish sauce
1/4 cup
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 cups
roasted salted peanuts, roughly chopped

Directions

1. Step 1Finely 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.
2. Step 2Meanwhile, whisk 2 tablespoons water into reserved fish sauce dressing. Add cucumbers, onion, peanuts, and chopped cilantro leaves and let sit, tossing occasionally.
3. Step 3Heat 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.

WINE PAIRINGS: A not too dry German Riesling with tart green apple and citrus notes that will feel like a squeeze of lime with the dish, such as Selbach Mosel Incline Dry Riesling 2021
In this crisp Grüner Veltliner from Napa Valley's first Vietnamese-owned winery, you'll find hints of lemon and juicy grapefruit along with slight minerality. RD Winery Fifth Moon Grüner Veltliner 2020

NUTRITIONAL INFORMATION (PER SERVING): About 622 calories, 42.5 g fat (12 g saturated), 138 mg cholesterol, 1,489 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g sugar (3.5 g added sugar), 47 g protein

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