Grilled Volcano Pork

Step 1

Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.

Step 2

Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.

Step 3

Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.

Step 4

Transfer to the refrigerate and marinate overnight, or up to 24 hours.

Step 5

Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.

Step 6

Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.