Grilled volcano pork

Cut the lemongrass in half and use the bottom half; trim the bottom, peel off the tough outer leaves and slice the tender inside small, since it is fibrous.

Put lime juice, shallot, Fresno chilies, the serrano, ginger, garlic and lemongrass in the blender with turmeric, black pepper, cumin, cayenne, brown sugar, soy sauce, fish sauce and vegetable oil. Blend smooth just before using.

Cut the pork loin into pieces about half to five-eighths of an inch thick and put them in a zip-top bag set in a bowl.

Blend the marinade smooth, pour into the bag and massage thoroughly so every piece is coated. Seal and refrigerate overnight or up to 24 hours.

Pull the pieces out with tongs, squeezing the bag to strip off most of the excess marinade.

Grill over hot coals about 3 to 4 minutes per side, turning and rotating as wanted, until there is a little color and the meat firms up and springs back. Do not overcook chasing color.

Serve two pieces per person over coconut butter rice with coleslaw.