Wild Boar Coppa Steaks with Chef Yia Vang | Stoked | Food Network

Grilling wild boar over an open hardwood fire reminds Yia of his childhood. He says it’s the most-iconic Hmong dish ever! Join Chef Yia Vang as he celebrates the legacy of cooking Hmong food over a wood-fired grill in the new series, Stoked!
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Wild Boar Coppa Steaks
RECIPE COURTESY OF YIA VANG
Level: Advanced
Total: 3 hr 45 min (includes marinating and resting times)
Active: 40 min
Yield: 8 servings

Ingredients

Marinade:

1/4 cup canola oil
4 teaspoons finely chopped cilantro stem
4 teaspoons fish sauce
4 teaspoons chopped lemongrass
4 teaspoons oyster sauce
4 teaspoons chopped shallots
2 teaspoons chopped garlic

Boar:

Eight 8-ounce wild boar (or pork) coppa steaks
Kosher salt and freshly ground black pepper
Tiger Bite Hot Sauce, recipe follows
Sticky rice and grilled vegetables, for serving
Tiger Bite Hot Sauce
4 to 5 cloves garlic
3 fresh Thai bird chiles
1 large shallot, halved
2 to 3 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 cups chopped fresh cilantro leaves
2 tablespoons fish sauce
1 tablespoon oyster sauce
Juice of 2 limes

Directions

Special equipment: an open fire set up with a grill grate

For the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and set aside.

For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one wild boar coppa steak in the center of the plastic wrap and top with another sheet. Pound the steak with the flat side of a meat mallet, starting in the center and working your way to the edges, until the steak is about 1/2 inch thick. Repeat with the remaining steaks. Layer the steaks in a baking dish and season with salt and pepper. Add the marinade between the layers. Cover and refrigerate for at least 3 hours and up to overnight.

Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.

Grill the steaks over direct heat, flipping every few minutes, until cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the bias and serve with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.

Tiger Bite Hot Sauce
Yield: about 1 1/2 cups

Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.

Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.

Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

Cook’s Note

Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.

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Wild Boar Coppa Steaks with Chef Yia Vang | Stoked

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