We ate a lot of pork growing up - sometimes Dad would buy a half pig from a Yass farmer then butcher the thing into roasts, chops, crackling and mince - saving the head for holodetz. This dish is a little less work. (Peter)
Citrus BBQ Pork Steaks
The secrets here are:
1. Hold back a third to a half of the marination liquid to drizzle over the cooked meat;
2. Marinate overnight;
3. Slightly under cook the meat; and
4. Cut the meat into strips before serving.
Boneless pork shoulder - cut into steaks (pork shoulder has some lines of fat or marbling - which makes it very tasty)
Salt and pepper
1/2 cup fish sauce
3T or 4T brown sugar
1t cayenne chili flakes or 3t minced red jalapeno or equivalents
3 or 4 cloves of garlic, crushed
3/4 cup lime (or lemon) juice
Recipe from the August 8, 2018 New York Times. What sold me was it saying that you can under-cook the pork (145 F). I made it for the boys' 24th birthday BBQ at their house in Pacific Beach later that same day - and a couple of times since.