Name: Marinated Grilled Pork Porterhouse with Fragrant Rice
Prep time: 15 min
Total time: 75 min
Yield: 4 servings
Cuisine: Meat
Ingredients: 4 pork Porterhouse steaks, brined, preferably overnight; 1 cup Kaffir Lime-Shallot Sambal, plus 1 tablespoon for rice and; 1/4 cup for garnish; Grape-seed or canola oil for grill; 3 cups basmati rice; Kosher salt and freshly ground black pepper, to taste; 1/4 cup grape-seed or canola oil; 20 shallots, peeled and minced; 3/4 pound jalapeno peppers, stemmed and minced with the seeds; 10 Kaffir lime leaves, stemmed and minced; 1/2 cup fresh lime juice; 1 cup naturally brewed rice vinegar; 1 cup sugar; 1 teaspoon kosher salt

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“Pork is not like salmon, which has a deep flavor,” Ming Tsai says. “Pork has a neutral flavor, so it takes to this sauce well and really soaks it in.”

Ingredients

4 pork Porterhouse steaks, brined, preferably overnight

1 cup Kaffir Lime-Shallot Sambal, plus 1 tablespoon for rice and

1/4 cup for garnish

Grape-seed or canola oil for grill

3 cups basmati rice

Kosher salt and freshly ground black pepper, to taste

Instructions

Rub steaks with 1 cup sambal and let marinate at least 4 hours. Prepare a hot clean grill, wiped with grape-seed or canola oil. Season steaks (lightly if brined) and grill both sides, about 6 to 8 minutes per side for medium. Let rest 5 minutes before slicing.

Meanwhile, wash rice in cold tap water, 3 or 4 times, until water runs clear. Place in a rice cooker or set in a saucepan on the stove. Add 1 tablespoon sambal and mix thoroughly. Season lightly with salt and pepper, then fill with water to the first digit of your index finger as it touches the surface of the rice. Cook rice as directed on package (45 minutes for rice cooker).

To serve, divide rice among four plates and top with sliced steak. Garnish each serving with 1 tablespoon sambal.

Kaffir Lime-Shallot Sambal

Ingredients

1/4 cup grape-seed or canola oil

20 shallots, peeled and minced

3/4 pound jalapeno peppers, stemmed and minced with the seeds

10 Kaffir lime leaves, stemmed and minced

1/2 cup fresh lime juice

1 cup naturally brewed rice vinegar

1 cup sugar

1 teaspoon kosher salt

Instructions

In a nonreactive saucepan or wok over low heat, add oil, shallots, jalapeno peppers, and Kaffir lime leaves. Cook until soft, about 5 minutes. Add lime juice, rice vinegar, and sugar, then bring slowly to a simmer. Reduce by half, about 20 to 30 minutes. Remove from heat and add salt. Transfer to a food processor and pulse a few times. Allow sambal to come to room temperature. It may be kept, refrigerated, up to 2 weeks.

Total time: 1 hour; active time: 30 minutes

Yield: 5 cups