Grilled Lemongrass Pork

cooking.nytimes.com

Wendy

subheading: FOR THE PICKLED VEGETABLES (SEE TIP):

1 cup rice wine vinegar

¼ cup granulated sugar

8 ounces carrots (about 2 large carrots), cut into matchsticks or julienned on a mandolin

8 ounces daikon, cut into matchsticks or julienned on a mandolin

1 tablespoon kosher salt (such as Diamond Crystal)

subheading: FOR THE STEAKS:

1 tablespoon baking soda

1½ pounds pork shoulder steaks (¼-inch thick) or thin-cut pork chops (about 4 steaks or chops)

3 stalks lemongrass white and light green parts only, tough outer layers discarded, roughly chopped

1 large shallot, roughly chopped

5 garlic cloves, crushed

6 tablespoons palm sugar or light brown sugar

¼ cup fish sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil, plus more for the grill

subheading: FOR THE DIPPING SAUCE:

3 tablespoons freshly squeezed lime juice (from 2 limes)

2 tablespoons granulated sugar

2 tablespoons fish sauce

1 to 2 bird's eye or Thai chiles, thinly sliced

1 garlic clove, finely grated

subheading: FOR SERVING:

Cooked rice vermicelli noodles

Chopped roasted peanuts, sliced cucumber, cilantro and mint leaves and lime wedges

Directions at cooking.nytimes.com

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