July 21st, 2015

Sriracha Grilled Pork with Fennel Slaw

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Sriracha Grilled Pork with Fennel Slaw

This is a surprising use for pork shoulder, but stay with us, it works. This recipe is inspired by a Bon Appetit recipe for gochujang pork, but I adapted to work with ingredients that are easily found. You might have all the ingredients for the marinade in your kitchen! The original is inspired by Korean Barbecue, and pork shoulder steaks are perfect for summer.

Sriracha Grilled Pork with Fennel Slaw

If you have time, marinate the pork overnight and be sure to flip it occasionally so the marinade is absorbed on both sides. If you plan in advance this is a super easy weeknight meal. Vegetarians, we have a version for you too, just click here. If you have a food processor, this is the handiest tool for making crunchy slaws. Ours has an adjustable slicing blade. I went super fine on this version which was a nice way to enjoy the fennel.  The food processor is also perfect for pureeing the marinade, for this recipe it’s the handiest tool in your kitchen.

Fennel Slaw

Sriracha Grilled Pork & Fennel Slaw

1 1/2 pounds boneless pork shoulder
1/4 cup sriracha
1/4 cup honey
1/4 cup rice vinegar
1/4 cup canola oil, plus more for grilling
8 garlic cloves, smashed and peeled
2 inches ginger, peeled and thinly sliced
Optional: cashews and scallions or onion tops for garnish

Fennel Slaw
1 small head of cabbage (to equal about 8 cups shredded)
1 fennel bulb
2 carrots
juice from 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil

Marinate the pork. Slice the pork shoulder into steaks about 3/4 inch thick. Puree the sriracha, honey, vinegar, oil, garlic, and ginger in a food processor or blender. Place the pork in shallow dish and pour the marinade over. Marinate at least 2 hours, flipping halfway through, or up to 1 day.

Make the slaw. Slice the cabbage in half and remove the core. If using a food processor, cut into wedges that will fit in the feed tube. Otherwise use a sharp knife. Shred cabbage, you should have about 8 cups.

Remove the bottom and top green parts of the fennel. Slice in half lengthwise, then into quarters. Slice with food processor or sharp knife.

Remove the tops and bottoms of carrots and shred.

Toss the slaw with remaining ingredients in a large bowl.

Grill the pork. Heat grill to high, then grill steaks about 4 minutes per side. Cook to 145°F for medium rare. Let rest 5 minutes before slicing.

To serve, cut pork into thin slices and arrange on a platter. Garnish with cashews and scallions or onion tops and extra sriracha.

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