Happy Independence Day weekend, United States of Americans! I hope you all had lots of barbecue goodness. I sure did.
The weekend sort of got away with me, so I didn’t make everything on my Marshallese menu that I wanted. I DID, however, add some Marshallese flair to my American festivities by throwing together a marinade for a spectacular pork steak, inspired by Tahmina’s chicken recipe. It’s not exactly the same…shockingly Mama Buddha’s pantry was lacking in some pretty standard Asian ingredients (We were both appalled by this revelation), so we had to improvise a bit. In any case, it was really delicious. Not too sweet, not too salty. Perfect dressing for the other white meat.
2 large pork steaks, about 16 ounces each
4 TB low sodium soy sauce
2 TB oyster sauce
¼ cup brown sugar
2 TB honey
Handful of cilantro, chopped
1 inch piece of fresh ginger, peeled and grated
½ a medium onion, finely diced
3 cloves garlic, finely diced
1 TB sesame oil
2 tsp chili flakes
Juice of 1 lime
1. Mix all the marinade ingredients together. Place in a Ziploc bag, along with the steaks and let marinate about 4 hours, or overnight if preferred.
2. Fire up the grill. Crack open a beer while you’re at it.
3. Grill each steak approximately 5 minutes per side, depending on thickness, until it’s done. That’s it!
I can’t say I served any Marshallese sides to accompany the above. I CAN say that I am currently eating some of the Macadamia Nut Brittle Ice Cream, and I really can not emphasize how fantastic it is. Really. Make it. I can’t get enough. It’s becoming a problem.