Ingredients
500 g boneless pork blade steaks, about 1 cm thick
2 tbsp light brown sugar
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tsp SIDS CRAZY LEMON
1 stalk lemongrass, trimmed & finely chopped
¼ tsp New York Cut pepper
1½ tsp dark soy sauce
1½ tbsp fish sauce
1 tbsp rice bran oil
Directions
Cut the pork shoulder steak into pieces about 8-10 cm square. Set aside.
Blitz sugar, garlic, shallots, SIDS CRAZY LEMON and lemongrass to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour, or refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
Preheat a grill to medium-high. Grill for 6-8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.
