5lb pork butt
1/3 cup white sugar
3 tablespoons sambal chili
1/2 cup fish sauce
1/2 cup soy sauce
2 tablespoons vegetable oil
1 stalk lemongrass, chopped
5 cloves garlic, minced
1 teaspoon kosher salt
2 cups of water
- Start by cutting the pork butt up into thin steaks. Not all pieces will be the same size, but you can make them the same thickness, between 1/4 or 1/2 an inch. When cutting, remove and discard any larger seams of fat, or gristly pieces.
- Combine all remaining ingredients and stir with a whisk to combine well. Pour the marinade over the pork steaks and then place into the refrigerator for at least 6 and up to 24 hours. Overnight is best.
- Fire up a grill to medium high heat, about 450f. Usually, you cook pork to a “safe” temperature but in this case we’re looking to achieve great color and crust. When we have that external sear, the meat will definitely be safely cooked.
- Remove the steaks from the marinade, and lay them on the grill. You may need to work in batches. Flip the steaks every 1-2 minutes. Initially, they will develop a slight color, but as they cook and the sugars caramelize, the color will start to develop very rapidly, so keep an eye on them. I personally prefer a bit of char and crust around the edges. Cook the steaks, flipping frequently, until a deep brown grilled appearance has developed on both sides.
- (Optional) Serve with sweet chili dipping sauce or Nuoc Cham