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Waterfall Pork

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.
From: bonappetit.com SERVES 4

pork and marinade
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)
pickled cabbage
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
tiger cry sauce and assembly
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
4oz. cherry or teardrop tomatoes, halved
Cilantro sprigs, mint sprigs, toasted rice powder (optional), and steamed white rice, preferably sticky (for serving)
special equipment:
A spice mill

pork and marinade

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.

pickled cabbage

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.

tiger cry sauce and assembly

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.