Grilled Pork Shoulder Steaks With Herb Salad

Ingredients for Grilled Pork Shoulder Steaks With Herb Salad

• 4 medium shallots, 2 chopped, 2 thinly sliced

• 6 garlic cloves

• 80ml plus 45ml fish sauce

• 80ml plus 3 tablespoons fresh lime juice

• 3 tablespoons light brown sugar, divided

• 8 (3/4"-thick) pork shoulder steaks (3 1/2–1.8kg total)

• Kosher salt

• 2 red or green Thai chillies, thinly sliced

• 3 cups Thai or sweet basil leaves, coriander leaves with tender stems, and/or dill

Blend chopped shallots, garlic, 80ml fish sauce, 80ml lime juice, and 2 tablespoons brown sugar in a blender until smooth.

Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).

Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 60°C, 7–9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.

Meanwhile, mix chillies, remaining 45ml fish sauce, remaining 3 tablespoons lime juice, remaining 1 tablespoon brown sugar, and 1 tablespoon water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.

Arrange sliced meat on a platter and scatter herb salad over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.