Grilled Red Curry Pork Capicola Steaks with Peanuts
This recipe calls for capicola steaks, a pork cut that comes from the shoulder and is well marbled, making the meat tender and juicy when grilled. Here, the steaks are given Asian-inspired flavours by marinating them briefly in a red curry paste-based marinade, which is also used in the sauce made with coconut milk and […]
Ingredients
- 1 tbsp (15 ml) fish sauce
- 1/4 cup (60 ml) red curry paste
- 1 tbsp (15 ml) vegetable oil, plus more for coating
- 2 pork capicola steaks (see note)
- 1 can (14 oz/398 ml) coconut milk
- 3 tbsp (45 ml) peanut butter (see note)
- 1 lb (450 g) asparagus, trimmed
- 8 radishes, thinly sliced on a mandoline
- 1/2 English cucumber, sliced into thin halfmoons on a mandoline
- 2 tbsp roasted unsalted peanuts, chopped
- Cilantro leaves, to taste
- 1 lime, cut into wedges
Instructions
- In a glass dish, combine the fish sauce, 1 tbsp (15 ml) of the curry paste and the oil. Add the capicola steaks and coat them well with the marinade. Season with salt and pepper. Let marinate for 10 minutes.
- Meanwhile, in a small pot off heat, whisk together the coconut milk, peanut butter and remaining curry paste. Bring to a boil while whisking constantly. Simmer for 5 minutes or until the sauce has thickened. Keep warm.
- Preheat the grill, setting the burners to high. Oil the grate.
- Place the asparagus on a plate and coat with some oil. Season with salt and pepper.
- Grill the pork for 4 to 5 minutes on each side for rare or until the desired doneness is reached. At the same time, grill the asparagus for 4 minutes or until tender and lightly grilled, turning them over halfway through cooking. Set the asparagus aside on a plate. Set the meat aside on another plate and let rest for 5 minutes.
- On a work surface, cut the asparagus into two or three pieces. Slice the meat.
- Divide the sauce among four plates. Top with the meat, asparagus, radishes and cucumber. Garnish with the peanuts and cilantro leaves. Serve with the lime wedges.
This recipe calls for capicola steaks, a pork cut that comes from the shoulder and is well marbled, making the meat tender and juicy when grilled. Here, the steaks are given Asian-inspired flavours by marinating them briefly in a red curry paste-based marinade, which is also used in the sauce made with coconut milk and peanut butter.