Marinated Grilled Pork Porterhouse with Fragrant Rice
From Yankee Magazine — July 2005
Meat Recipes
Preparation Time: 15 minutes
Start to Finish Time: 75 minutes
Yield: 4 servings
“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.”
- 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
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
- 1/4 cup grape-seed or canola oil
- 20 shallots, peeled and minced
- 3/4 pound jalapeño 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
In a nonreactive saucepan or wok over low heat, add oil, shallots, jalapeño 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
Comments
Allow time to marinate.
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