Sweet and Salty Grilled Pork With Citrus and Herbs
- 1½ lbs boneless Copperwood Pork butt
- Kosher salt and black pepper
- ¼ cup fish sauce
- 3 tbsp light brown sugar
- 2 tbsp sweet chili sauce (optional)
- 2 cloves garlic, finely grated
- 1 lime, halved crosswise, plus ½ cup fresh lime juice (from about 4 limes)
- 1 tangerine (or orange), deseeded, pegged and caramelized
- Cooked rice noodles (or rice), for serving (optional)
- 1 head lettuce, torn into large pieces
- 6 sprigs mint
- ½ bunch cilantro
- 2 stalks escallion, finely sliced on the diagonal
- 1. Use a sharp knife to slice the pork crosswise into 1” thick steaks then season with salt and pepper and place in a shallow baking dish or re-sealable plastic bag.
- 2. Combine fish sauce, brown sugar, sweet chili sauce, garlic and ½ cup lime juice in a bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15- 20 mins, using tongs to turn pork once or twice.
- 3. Meanwhile, if using a charcoal grill, ensure fire is flaming hot as this pork is to be cooked hot and fast. If using a gas grill, heat it on high.
- 4. Once grill is hot hot, grill the pork until deeply browned and lightly charred on both sides, 2-4 mins per side then remove pork and place in a bowl.
- 5. Dip the lime and tangerines in remaining sauce mixture then grill, cut-side down, until lightly charred, 1-2 mins.
- 6. Drizzle the remaining lime dressing over the pork and let it rest for a few mins so the juices mix with the dressing.
- 7. Slice the pork about ¼” thick and place on a large platter along with the noodles, lettuce, mint, cilantro and scallion. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.