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.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Marinade:

Directions

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

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  • 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.

  • 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.

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

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

  • 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

331 calories; protein 33.5g; carbohydrates 13.8g; fat 15.6g; cholesterol 90.9mg; sodium 767.8mg. Full Nutrition
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Reviews

Rating: 3 stars
05/29/2021
I hate to do this, but since all-recipes is calling this “recipe of the day”......I made this yesterday, as my family can’t wait to try a new recipe by Chef John, since they are always outstanding....except this one. Out of 100’s, this is the first time they said “lose that recipe.” I’m using the leftovers to make pork salad. You should pick any other pork recipe by Chef John because they are tested winners and always very good. Read More
(1)
Rating: 5 stars
05/29/2021
Absolutely delicious. Full of flavor, very tender. Family really enjoyed this recipe! Thanks Chef John Read More
(1)
Rating: 5 stars
06/04/2021
I made a version with this using the base marinade with pork blade steaks. I then served the pork over vermicelli rice noodles with Nam Pla Prik (fish sauce, lime, garlic, dried chilis, fresh thai chilis, palm sugar), mint, peanuts, and fried shallots. It was a perfect hot summer evening dish. Read More
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Rating: 5 stars
05/29/2021
yummy. thank you chef john Read More
Rating: 5 stars
06/07/2021
Used pork tenderloin. We like spicy so the heat was fine for us. I served with cilantro mango coleslaw from this site and rice pilaf. I really want to try this with shrimp on the barbie. Read More