Grilled Pork Steak - Vietnamese Style
We will usually buy a whole deboned pork butt/shoulder & cut it into 1/2" - 3/4" steaks (or if it is bone-in, we'll cut off a solid meaty section for steaks & use the rest for something else). You can also buy pork steaks often labeled as pork blade steaks, or pork shoulder steaks. Don't have your grill too hot. Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. For coals, we'll let them cook down a little, use a little less, or have the grate a little higher from the coals. You can also close the lid to limit the amount of air the coals get to reduce their heat. Don't cook too low, though. Try to cook as hot as possible without heavy flare-ups. A little here and there is fine, but the flare-up should only last for a few seconds. If it last longer, move the steaks to a empty section of the grill until it calms down.
Ingredients
- 4 pork shoulder steaks , (aka pork butt or blade steaks) sliced 1/2"-3/4" thick
- 1/4 cup (56 ml) oil
- 2 Tablespoons (30 ml) fish sauce (or soy sauce or Worcestershire sauce)
- 4 cloves garlic , minced or crushed
- 1 Tablespoon (15 ml) brown sugar
- 1/2 teaspoon (2.5 ml) onion powder or 1 minced shallot
- 1/2 teaspoon (2.5 ml) kosher salt
- 1/2 teaspoon (2.5 ml) fresh cracked black pepper
Equipment
- Grill
Instructions
- Cut the pork shoulder/ butt into steaks, if needed.
- Combine the oil, fish sauce, garlic, brown sugar, onion powder or shallots, salt, and black pepper in a bowl. Add pork steaks and toss to coat them evenly in the marinade. Cover the bowl and marinate for at least 30 minutes or up to overnight.
- Pre-heat grill on medium heat *see head note. Scrape the grill grates to make sure they are clean (clean grates will stick much less).
- Cook the pork steaks, flipping over every couple minutes for a total of 10-15 minutes or until moderately charred & cooked to your desired doneness. (Turning the pork steaks several times every couple minutes cooks them quicker and more evenly vs leaving them set on each side for 5-8 minutes, only turning once. It also helps keep your attention on cooking which is important considering the flare-up nature of the pork steaks).
Nutrition
Calories: 396kcal, Carbohydrates: 5g, Protein: 34g, Fat: 26g, Saturated Fat: 5g, Cholesterol: 114mg, Sodium: 1128mg, Potassium: 618mg, Fiber: 1g, Sugar: 3g, Vitamin C: 2mg, Calcium: 33mg, Iron: 2mg