Wild Boar Coppa Steaks with Chef Yia Vang | Stoked | Food Network

Barbecuing swine over an open wood fire advises Yia of his childhood. He states it's the most-iconic meal ever! Sign Up With Chef Yia Vang as he commemorates the tradition of cooking Hmong over a wood-fired grill in the brand-new series, Stoked!
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DISH COURTESY OF YIA VANG
Level: Advanced
Total: 3 hr 45 minutes (includes marinading and resting times).
Active: 40 minutes.
Yield: 8 portions.

Components.

Marinade:.

1/4 cup canola oil.
4 teaspoons carefully chopped cilantro stem.
4 teaspoons fish sauce.
4 teaspoons chopped lemongrass.
4 teaspoons oyster sauce.
4 teaspoons chopped shallots.
2 teaspoons chopped garlic.

Boar:.

Eight 8-ounce swine (or pork) coppa steaks.
Kosher salt and newly ground black pepper.
Tiger Bite Hot Sauce, dish follows.
Sticky rice and grilled vegetables, for serving.
Tiger Bite Hot Sauce.
4 to 5 cloves garlic.
3 fresh Thai bird chiles.
1 big shallot, halved.
2 to 3 tablespoons canola oil, plus more for brushing.
Kosher salt and newly ground black pepper.
2 cups sliced fresh cilantro leaves.
2 tablespoons fish sauce.
1 tablespoon oyster sauce.
Juice of 2 limes.

Instructions.

Unique equipment: an open fire set up with a grill grate.

For the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and reserved.

For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one swine coppa in the center of the plastic wrap and top with another sheet. Pound the with the flat side of a meat mallet, starting in the center and working your way to the edges, up until the steak has to do with 1/2 inch thick. Repeat with the staying steaks. Layer the steaks in a baking meal and season with salt and pepper. Include the marinade between the layers. Cover and cool for at least 3 hours and as much as over night.

Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Establish your grate for direct and indirect heat cooking.

Grill the steaks over direct heat, turning every couple of minutes, till cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the predisposition and serve with the Tiger Bite Hot Sauce, sticky rice and grilled veggies.

Tiger Bite Hot Sauce.
Yield: about 1 1/2 cups.

Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.

Brush the garlic, chiles and shallot with oil and spray with salt. Place the garlic and chiles on a small flat pan or boat made with sturdy aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill till soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.

Utilizing a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Include the cilantro and combine up until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

Cook's Note.

Ensure to use without treatment hardwood, such as cherry, hickory or mesquite, that is safe for cooking.

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with Chef Yia Vang|Stired.

Wild Boar Coppa Steaks with Chef Yia Vang | Stoked | Food Network

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