Grilled coconut-lime marinated pork shoulder steaks on a Thai-style salad

Mix the marinade: a can of coconut milk, brown sugar, juice of three limes, a splash of soy sauce, a touch of sambal, about four cloves' worth of garlic paste, a squeeze of olive oil, salt and pepper; save a little back.

Trim the boneless pork shoulder and cut it into steaks about three-quarters of an inch thick, keeping the thickness even.

Put the pork in the marinade.

Mix the dressing: a couple tablespoons of soy, juice of one lime, a little brown sugar, fish sauce, sesame chili oil, and a pinch of salt and pepper.

Combine four or five cups of cut romaine with shredded carrot, matchsticked Persian cucumber, chopped red pepper, cilantro, mint and red onion; dress and toss with peanuts; refrigerate.

Set the grill for direct and indirect heat; sear the steaks on the hot side for color and grill marks, turning 45 degrees after a couple of minutes, lid shut another minute, then flip; about eight or nine minutes total.

Move to the indirect side, flip and baste with the saved marinade; shut the lid and cook from about 120F to 145F internal.

Cut the pork into bites and pile it over the salad; top with crushed peanuts and more cilantro and mint.