Name: Grilled Volcano Pork
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Boneless pork loin roast, trimmed - 1 (2 1/2 pound); Thinly sliced lemongrass - ¼ cup; Fresh ginger, peeled and thinly sliced - 1 (2 inch) piece; Peppers, fresno, raw - 3; Pepper, serrano, raw - 1; Shallot, sliced - 1 large; Garlic, peeled - 3 cloves; Ground turmeric - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Ground cumin - 1 teaspoon; Cayenne pepper - 1 pinch; Brown sugar - 3 tablespoons; Limes, juiced - 2 medium; Soy sauce - 1 tablespoon; Fish sauce - 3 tablespoons; Vegetable oil - 2 tablespoons

Ingredients for - Grilled Volcano Pork

1. Boneless pork loin roast, trimmed 1 (2 1/2 pound)

2. Thinly sliced lemongrass ¼ cup

3. Fresh ginger, peeled and thinly sliced 1 (2 inch) piece

4. Peppers, fresno, raw 3

5. Pepper, serrano, raw 1

6. Shallot, sliced 1 large

7. Garlic, peeled 3 cloves

8. Ground turmeric 1 teaspoon

9. Freshly ground black pepper 1 teaspoon

10. Ground cumin 1 teaspoon

11. Cayenne pepper 1 pinch

12. Brown sugar 3 tablespoons

13. Limes, juiced 2 medium

14. Soy sauce 1 tablespoon

15. Fish sauce 3 tablespoons

16. Vegetable oil 2 tablespoons

How to cook deliciously - Grilled Volcano Pork

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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

6 . Stage

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.