Recipe courtesy of Patrick Mulvaney of Mulvaney’s Building & Loan Restaurant, Sacramento, California.
- 2 pounds pork blade steaks (blade, cut 1-inch thick)
- 2 ounces wasabi powder
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon sesame oil
- 1/3 cup water
- 4 cups basmati rice (OR Jasmine Rice, cooked)
- 1/2 cup oil (Chile)
- 2 tablespoons soy sauce
- 2 zucchini (small, cut lengthwise into 1/4-inch slices and grilled)
- 2 yellow squash (small, cut lengthwise into 1/4-inch slices and grilled)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons garlic (minced)
- 1/4 teaspoon fine sea salt
- 8 ounces cherry tomatoes (OR grape tomatoes)
- 1/2 cup cilantro (chopped and lightly packed)
- black pepper (To taste)
- 1 Anaheim chile (dried, OR 12 chile d'arbol, depending on spice level preference)
- 1/2 cup peanut oil
- Mix wasabi powder, 2 tablespoons soy sauce, the rice vinegar, and sesame oil in a small bowl. Stir in enough water to make a thick paste. Place pork steaks on large pieces of plastic wrap; spread wasabi paste on both sides of steaks. Wrap steaks in the plastic wrap and refrigerate for three hours or overnight.
- Remove pork steaks 15 to 20 minutes before grilling; let stand at room temperature. Prepare a medium-hot fire in grill. Just before grilling use a table knife to remove about half of the wasabi paste from the pork steaks. Spread remaining wasabi paste in an even, thin layer on both sides of pork steak. Grill pork steaks, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 155 degrees F., turning steaks over halfway during grilling. Transfer steaks to cutting board. Loosely cover with foil; let rest for 5 minutes.
- Meanwhile, for salsa, stir together oil, garlic and salt in small bowl. Cut tomatoes crosswise in half; add to garlic mixture in bowl. Add cilantro. Toss until tomatoes are evenly coated. Season to taste with black pepper. Let salsa stand at room temperature for 10 to 30 minutes before serving to blend flavors.
- Place cooked rice in the middle of serving platter or dinner plates, arrange vegetables around perimeter. Thinly slice pork across the grain and fan over the mound(s) of rice. Top with tomato salsa. Put Chili Oil and 2 tablespoons soy sauce into separate squirt bottles. Apply in over lapping pools, making pretty design. Serve warm and enjoy.
- Crush chile; place in small, heavy saucepan. Add oil and heat oil to about 200 degrees F. Remove from heat. Cover and let seep for one hour. Strain and keep cool in a sealed jar. Makes about 1/2 cup.