Ingredients
- 2 lbs ButcherBox Boneless Pork Butt defrosted and pat dry thoroughly
- Salt and pepper
- ¼ cup lime juice
- ¼ cup granulated sugar
- 2 tbsp rice vinegar
- 1 large shallot thinly sliced
- 1 small jalapeño thinly sliced
- 2 Thai chiles or 1 to 2 dried cayenne peppers
- 1 to 2 chiles de arbol lightly crushed
- 2 tsp fish sauce
- ¼ cup canola oil plus more for grilling
- ½ cup chopped cilantro plus whole leaves and stems for serving
- 3 firm peaches pitted, cut into ½-inch wedges
- Cooked rice vermicelli tossed with melted butter for serving, optional
- Butter lettuce or little gem lettuces for serving, optional
- Sliced cucumbers for serving, optional
- Special equipment: about 15 metal or wooden skewers (for wood, soak in water for 30 minutes)
Instructions
- Cut the pork into chunks that measure 2 to 3 inches long and 1 inch wide. Place them on a sheet pan and set in the freezer for about 30 minutes. (This will help firm them up to make slicing easier.)
- While the pork is chilling, in a bowl, combine the lime juice, sugar, vinegar, shallot, jalapeño, chiles and fish sauce; whisk well to combine and dissolve the sugar. Pour ¼ cup canola oil over and set aside. Slice the stone fruit into ½-inch wedges.
- Take the pork from the freezer and slice each chunk into thin planks. You should get 3 to 4 long thin slices per chunk. Place in a large bowl and season with salt and pepper. Add the stone fruit and chopped cilantro; toss again.
- Prepare a charcoal or gas grill for high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Thread the pork and stone fruit onto the skewers and place on a baking sheet. (Thread each pork plank in wavelike fashion, pushing it through the skewer a couple of times.) Drizzle enough canola oil over the skewers to oil them lightly but thoroughly.
- Grill the skewers until the pork is golden and lightly charred on all sides and the fruit is tender, turning occasionally, about 7 minutes total. Transfer to a serving platter. Whisk the fish sauce vinaigrette and pass it on the side. Serve with rice vermicelli, lettuce, cucumbers and/or cilantro.
Share on Pinterest!Pin at @Butcher_Box!