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Description
Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check.
Ingredients
US|METRIC
4 SERVINGS
- 6 garlic cloves (thinly sliced)
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup toasted sesame oil
- 1/4 cup oyster sauce
- 1/4 cup cilantro stems (finely chopped)
- 3 Tbsp. distilled white vinegar
- 3 Tbsp. mushroom soy sauce (or regular soy sauce)
- 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 1 Tbsp. garlic powder
- 2 tsp. ground coriander
- 2 tsp. kosher salt
- 1 tsp. coarsely ground black pepper
- 1 tsp. ground white pepper (coarsely)
- 4 pork shoulder steaks (bone-in, or pork chops, about ¾ lb. each)
- 1/2 head green cabbage (tough outer leaves removed, cut into 1” pieces)
- 1 cup distilled white vinegar
- 1 cup sugar
- 1 tsp. kosher salt
- 1 dried bird chile
- 1/2 cup fish sauce (such as nam pla or nuoc nam)
- 1/2 cup fresh lime juice
- 3 Tbsp. palm sugar (or light brown sugar)
- 1 Tbsp. tamarind paste
- 2 Thai chiles (thinly sliced)
- 1 clove garlic (finely grated)
- 2 Tbsp. cilantro stems (finely chopped)
- vegetable oil (for grilling)
- 1/2 medium red onion (thinly sliced)
- 4 oz. cherry tomatoes (halved)
- cilantro sprigs
- mint sprigs
- toasted rice powder (optional)
- steamed white rice (preferably sticky, for serving)
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