Name: Waterfall Pork
Yield: 4 Servings
Ingredients: 6 garlic cloves, thinly sliced; ½ cup sugar; ½ cup vegetable oil; ¼ cup toasted sesame oil; ¼ cup oyster sauce; ¼ cup finely chopped cilantro stems; 3 tablespoons distilled white vinegar; 3 tablespoons mushroom soy sauce or regular soy sauce; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon garlic powder; 2 teaspoons ground coriander; 2 teaspoons kosher salt; 1 teaspoon coarsely ground black pepper; 1 teaspoon coarsely ground white pepper; 4 bone-in pork shoulder steaks or pork chops (about ¾ lb. each); ½ head of green cabbage, tough outer leaves removed, cut into 1” pieces; 1 cup distilled white vinegar; 1 cup sugar; 1 teaspoon kosher salt; 1 dried bird chile; ½ cup fish sauce (such as nam pla or nuoc nam); ½ cup fresh lime juice; 3 tablespoons palm sugar or light brown sugar; 1 tablespoon tamarind paste; 2 red Thai chiles, thinly sliced; 1 clove garlic finely grated; 2 tablespoons finely chopped cilantro stems; Vegetable oil (for grilling); ½ medium red onion, thinly sliced; 4 oz. cherry or teardrop tomatoes, halved

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Kevin Cooley

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

Recipe notes