Grilled Pork Salad

A salad that doubles as a meal. This grilled pork salad is adapted from a New York Times recipe and combines charred pork, fresh herbs, citrus and a punchy fish sauce dressing.

Ingredients

• 2 pork shoulder steaks, about 1 1/2–2 lbs total
• Kosher salt and black pepper
• 1/4 cup fish sauce
• 4 tbsp brown sugar
• 2 cloves garlic, smashed
• 2 tbsp sambal chile paste, or another hot sauce that's just heat
• 1 lime, halved crosswise, plus 1/2 cup fresh lime juice from about 4 limes
• 1 orange, halved crosswise
• 1 head Boston lettuce or escarole, torn into large pieces
• 1 tsp cinnamon
• Large handful of bean sprouts
• 6 mint sprigs
• 6 fresh basil leaves
• 1 shallot, thinly sliced into rings
• 1 package blanched almonds
• 2 oz butter

Now Cook

1. Using a sharp knife, slice the pork shoulder crosswise into 1-inch-thick steaks. Season heavily with salt and pepper and place in a shallow baking dish or resealable plastic bag.
2. Combine the fish sauce, brown sugar, sambal, garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar.
3. Pour half of the mixture over the pork and let it sit for 15–20 minutes while you prepare the grill. Turn the pork once or twice with tongs so all of it gets enough attention from the marinade.
4. If using a charcoal grill, build the fire so it's screaming hot. This pork is cooked hot and fast, so the hotter the better. If using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
5. Melt the butter and add the almonds. Fry until golden brown. You should be able to hear the almonds crackling as they release their oils.
6. Once the grill is hot, grill the pork until deeply browned and lightly charred on both sides, about 2–4 minutes per side. Move the pork around as needed to prevent excessive flare-ups.
7. Grill the lime and orange, cut-side down, until lightly charred, about 1–2 minutes.
8. Remove the pork and citrus from the grill and let the pork rest for a minute or two in the clean baking dish to catch the juices.
9. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
10. Dust the pork with cinnamon.
11. Slice the pork about 1/4 inch thick.
12. Arrange rice noodles or rice, if using, on a large platter. Top with lettuce, mint, basil, bean sprouts and shallots.
13. Add the sliced pork, remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything and serve with the grilled citrus for squeezing.