Grilled Volcano Pork

4.5
(10)

This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.

3
3
3
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
6
Yield:
6 servings

This isn't the first recipe inspired by something I saw on "Triple D," and it won't be the last. But I can only give the show and the restaurant involved partial credit for this amazingly delicious grilled pork. Usually when I see something I'm interested in creating, I'll find the specific episode (along with the written recipe) and I generally end up with something pretty close.

Other times, like this one, I don't do any research at all. I simply use whatever I remember from the show, plus my own instincts, and come up with something I'll generously call "semi-original." By the way, the restaurant that inspired this is called Krakatoa, named after a volcanic mountain in Indonesia. It's only going to take one taste to understand the thought process behind me calling this "volcano pork."

This fairly simple marinade is going to produce an eruption of flavor no matter what cut of meat you use, but I absolutely loved it with the very user-friendly pork loin. Whether you cut you own (like I showed in the video) or you buy ready-to-grill boneless pork chops, you're in for a major treat. And yes, I will try to film and post the recipe for the coconut butter rice as well. In the meantime, though, I really do hope you give this a try soon. Enjoy!

Grilled Volcano Pork
Grilled Volcano Pork . Chef John

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Ingredients

  • 1 (2 1/2 pound) boneless pork loin roast, trimmed

For the Marinade:

  • ¼ cup thinly sliced lemongrass

  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced

  • 3 Peppers, fresno, raw

  • 1 Pepper, serrano, raw

  • 1 large shallot, sliced

  • 3 cloves garlic, peeled

  • 1 teaspoon ground turmeric

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 pinch cayenne pepper

  • 3 tablespoons brown sugar

  • 2 medium limes, juiced

  • 1 tablespoon soy sauce

  • 3 tablespoons fish sauce

  • 2 tablespoons vegetable oil

Directions

  1. Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.

  2. Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.

  3. Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.

  4. Transfer to the refrigerate and marinate overnight, or up to 24 hours.

  5. Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.

  6. Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

Chef's Note:

You can use red onion instead of shallot.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

331 Calories
16g Fat
14g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 331
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 91mg 30%
Sodium 768mg 33%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 34g
Vitamin C 12mg 62%
Calcium 52mg 4%
Iron 2mg 13%
Potassium 641mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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