Waterfall Pork

• servings: 4 servings

Ingredients

6 garlic cloves, thinly sliced

½ cup sugar

½ cup vegetable oil

¼ cup toasted sesame oil

¼ cup oyster sauce

¼ cup finely chopped cilantro stems

3 tablespoons distilled white vinegar

3 tablespoons mushroom soy sauce or regular soy sauce

2 tablespoons fish sauce (such as nam pla or nuoc nam)

1 tablespoon garlic powder

2 teaspoons ground coriander

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon coarsely ground white pepper

4 bone-in pork shoulder steaks or pork chops (about ¾ lb. each)

½ head of green cabbage, tough outer leaves removed, cut into 1” pieces

1 cup distilled white vinegar

1 cup sugar

1 teaspoon kosher salt

1 dried bird chile

½ cup fish sauce (such as nam pla or nuoc nam)

½ cup fresh lime juice

3 tablespoons palm sugar or light brown sugar

1 tablespoon tamarind paste

2 red Thai chiles, thinly sliced

1 clove garlic finely grated

2 tablespoons finely chopped cilantro stems

Vegetable oil (for grilling)

½ medium red onion, thinly sliced

4 oz. cherry or teardrop tomatoes, halved

Cilantro sprigs, mint sprigs, toasted rice powder (optional), and steamed white rice, preferably sticky (for serving)

Tamarind paste can be found at Indian, Middle Eastern, and some Asian markets. Toasted rice powder can be found at Asian markets and online.

A spice mill

Directions

Combine garlic, sugar, vegetable oil, sesame oil, oyster sauce, cilantro, vinegar, soy sauce, fish sauce, garlic powder, coriander, salt, black pepper, and white pepper in a large resealable plastic bag. Add pork, seal bag, and turn pork to coat. Chill at least 4 hours.

DO AHEAD: Pork can be marinated 8 hours ahead. Keep chilled.

Place cabbage in a large resealable plastic bag. Heat vinegar, sugar, and salt in a small saucepan over medium heat, stirring until sugar is dissolved. Let cool, then pour into bag. Seal bag, pressing out as much air as possible, and chill at least 4 hours.

DO AHEAD: Cabbage can be pickled 1 week ahead. Keep chilled.

Cook bird chile in a dry small skillet over medium-low heat, turning often, until darkened in color, about 1 minute. Let cool, then finely grind in spice mill.

Whisk fish sauce, lime juice, palm sugar, and tamarind paste in a small bowl until sugar and tamarind paste are dissolved. Stir in ground bird chile, Thai chiles, garlic, and cilantro; set sauce aside.

Prepare grill for medium-high heat and lightly oil grill grates. Remove pork from marinade, scraping off excess, and grill, turning occasionally, until fatty bits are lightly charred and pork is cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes.

Cut pork off the bone and then into bite-size pieces; discard bones. Toss pork, onion, tomatoes, and half of tiger cry sauce in a medium bowl to combine. Serve pork, topped with cilantro, mint, and rice powder (if using) with rice, drained cabbage, and remaining tiger cry sauce alongside.