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Servings
Makes 4-6 servings
Ingredients
4 cloves garlic
4 tablespoons chopped ginger
4 tablespoons chopped lemongrass
⅓ cup chopped shallots
5 tablespoons brown sugar
3 tablespoons Chef Paul Prudhomme’s Vegetable Magic® OR Barbecue Magic® OR Meat Magic® OR Pork & Veal Magic®, in all
2 tablespoons fish sauce
2 teaspoons soy sauce
3 tablespoons canola oil
2 tablespoons fresh lime juice
1 tablespoons sesame oil
2½ lbs pork steaks, cut ½-inch thick
4 tablespoons chopped ginger
4 tablespoons chopped lemongrass
⅓ cup chopped shallots
5 tablespoons brown sugar
3 tablespoons Chef Paul Prudhomme’s Vegetable Magic® OR Barbecue Magic® OR Meat Magic® OR Pork & Veal Magic®, in all
2 tablespoons fish sauce
2 teaspoons soy sauce
3 tablespoons canola oil
2 tablespoons fresh lime juice
1 tablespoons sesame oil
2½ lbs pork steaks, cut ½-inch thick
How To Prepare
Combine garlic, ginger, lemongrass, shallots, brown sugar, and 1 tablespoon of the Vegetable Magic® in a food processor and puree into a paste. Add the fish sauce, soy sauce, oil, lime juice, and sesame oil and puree until well mixed. Place into a gallon-size resealable bag with the pork steaks, press air out of bag, seal, and move the steaks around until well coated in the marinade. Place in refrigerator and let marinate 12-24 hours. Remove from marinade and season the steaks with the remaining 2 tablespoons of the Vegetable Magic®. Grill to desired temperature and serve hot.
