Grilled Pork Shoulder Steaks With Green Pepper Relish

pork shoulder grill

Leela Punyaratabandhu

4 - 6 Servings

Source

Ingredients

3 lb. boneless pork shoulder (Boston butt), fat cap trimmed to ¼" if needed, sliced crosswise ½" thick

6 large garlic cloves

¼ cup oyster sauce

3 Tbsp. finely chopped cilantro rootsor stems

2 Tbsp. fish sauce (such as Megachef, Squid, or Three Crabs)

2 Tbsp. light soy sauce or soy sauce

2 tsp. white or black peppercorns

5 large fresh banana peppers, Anaheim chiles, or Cubanelle peppers (about 1¼ lb.)

2 jalapeños

1 small shallot, thinly sliced

¼ cup fresh lime juice

2 Tbsp. coarsely chopped cilantro

2 Tbsp. Thai fish sauce (such as Megachef, Squid, or Three Crabs)

2 tsp. light brown sugar

Khao Niao (for serving; see recipe)

Method

Prick pork steaks all over with a fork. Place in a large bowl or resealable plastic bag.

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.

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.

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.

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.

Slice steaks against the grain ½" thick. Arrange on a platter and serve with relish and khao niao.