Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented garlic-chili paste by combining 10 minced garlic cloves, 2 tablespoons of Aji Molido, 1 tablespoon of coarse sea salt, and 0.5 cups of filtered water in a clean glass jar, then cover it loosely and allow it to ferment at room temperature for 3 days.

2. 2

   After fermentation, combine the fermented garlic-chili paste with 0.75 cups of tamarind pulp, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, and 0.25 cups of olive oil in a bowl, mixing thoroughly to create the marinade.

3. 3

   Slice 2 kilograms of boneless pork shoulder into 2.5-cm thick steaks and generously coat each piece with the tamarind marinade, ensuring all surfaces are covered.

4. 4

   Place the marinated pork in a non-reactive container, cover tightly, and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat.

5. 5

   Preheat a grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

6. 6

   Grill the marinated pork shoulder steaks for 6-8 minutes per side, turning occasionally, until they are beautifully caramelized and reach an internal temperature of 63 degrees Celsius.

7. 7

   Remove the grilled pork from the heat, let it rest for 5 minutes before serving to allow the juices to redistribute, and garnish with 0.25 cups of fresh cilantro or parsley.