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Pork Coppa Recipe

by admin

Yia Vang's Grilled Pork Coppa with Tiger Bite Sauce & Sticky Rice ...

Fresh cilantro, shallots, lime and peppers bring out the best in this phenomenal pork shoulder recipe.

Provided by: EasyRecipesCooking.com

Total time: 3 hours 30 minutes

Prep time: 3 hours

Cook time: 30 minutes

Yield: 4-6

Ingredients:

2-3 lbs. of pork shoulder (ask the butcher for the Coppa)
3 cups sweet rice
8 cups water
2 teaspoons chopped shallots
2 teaspoons finely chopped cilantro stem
1 teaspoon chopped garlic
2 teaspoons chopped lemongrass
2 teaspoons fish sauce
2 teaspoons oyster sauce
2 tablespoons canola oil
Salt
Pepper
1 teaspoon canola oil
1 small shallot, finely chopped
4 garlic cloves, finely chopped
4 Thai chiles, finely chopped (start with 2 and add as needed)
1/2 cup finely chopped cilantro
1 teaspoon fish sauce
1 tablespoon oyster sauce
1⁄4 cup freshly squeezed lime juice
Salt and pepper to taste

Steps:

  • Butterfly the pork shoulder to a thickness of 1/4 to 1/2 inch. Season it well with salt and pepper.
  • Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms. Marinate the pork overnight.
  • For the sticky rice, wash the rice in cold water 5-6 times, straining the water out each time. Then soak the rice in 8 cups of cold water for 2-3 hours.
  • Boil 8 cups of water and use a rice basket to steam the rice for 15-20 minutes. Toss the rice and put it back on the steamer for another 10 minutes.
  • Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms.
  • Place the pork on a grill over high heat. Cook it for 5 minutes and flip. Cook it for another 5 minutes and flip. Continue moving the meat around to evenly char it until the meat reaches an internal temperature of 160 degrees.
  • Cut the pork on bias, add the Tiger Bite sauce and serve with sticky rice.

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