- 2 small pickling cucumbers, diagonally cut into 1/4-inch-thick slices
- 1 small carrot, diagonally cut into 1/8-inch-thick slices (about 1/2 cup)
- 2 ounces daikon or other radish, diagonally cut into 1/8-inch-thick slices
- 1 (1-inch) piece peeled fresh ginger, diagonally cut into 1/8-inch-thick slices
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 1/4 cup light coconut milk
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, crushed
- 1 pound boneless pork shoulder (Boston butt), trimmed and cut crosswise into 1-inch-thick steaks
- 1 tablespoon peanut oil or canola oil
- 1 cup chopped green onion tops, divided
- 2 cups fat-free, lower-sodium chicken broth
- 2 cups hot cooked white rice
- calories 434
- fat 15.2 g
- satfat 4.5 g
- monofat 6 g
- polyfat 2.1 g
- protein 25.9 g
- carbohydrate 36 g
- fiber 1.3 g
- cholesterol 72 mg
- iron 2.3 mg
- sodium 754 mg
- calcium 81 mg
How to Make It
Combine first 4 ingredients in a shallow baking dish. Combine 1 cup water, sugar, and salt in a saucepan; bring to boil over high heat, and cook until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in vinegar. Pour vinegar mixture over vegetables to cover; stir well. Cover and chill at least 24 hours or up to 48 hours, keeping vegetables submerged and stirring occasionally.
Combine coconut milk and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add pork slices, massaging to coat; seal and marinate in refrigerator 8 hours or overnight.
Preheat grill to high heat.
Remove pork from bag, reserving marinade. Place pork slices on grill rack; grill 10 to 12 minutes on each side or until a thermometer registers 160° (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes.
Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add 3/4 cup onion; sauté 1 minute. Remove from heat.
Heat broth in small saucepan over medium heat. Pour broth into small dipping bowls; sprinkle evenly with remaining 1/4 cup onion. Cut pork steaks into thin slices. Serve pork over rice; drizzle with onion-oil mixture. Serve with pickles and broth.