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
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.