Lemongrass Grilled Pork With Pickled Root Vegetables And Swiss Chard

• 1/4 cup chopped lemongrass
• 2 pounds pork shoulder (cut into one-inch strips)
• 6 garlic cloves
• 1 tablespoon apple cider vinegar
• 1/4 cup fish sauce
• 3 tablespoons olive oil
• 1 cup red pepper jelly (see here for recipe: http://freshbeatsfresheats.com/recipe/tomato-red-pepper-bisque-with-grilled-cheese/)
• 2 cups coarsely grated carrots
• 2 cups coarsely grated daikon radish
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 2 bunches Swiss chard (washed and chiffonaded)
• 1 lemon
• 1/2 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 2 cups sushi rice
• 6 eggs
• 1/2 cup sesame seeds

1. First, throw all the pork ingredients except the actual pig and the pepper jelly (that's the lemongrass, garlic, shallots, gochujang, apple cider vinegar, fish sauce, and olive oil) into a food processor and grind it into a paste.
2. Put the pork in a bowl, cover it with the paste, and marinate it overnight.
3. Let the pork sit at room temperature before you throw it on the grill, that way you'll get a nice, even heat throughout.
4. Mix up the ingredients for the pickled vegetables (carrots, daikon, sugar, rice vinegar, and salt) in a small bowl and let that sit for a half hour at room temperature too.
5. Get the greens going right before you start grilling by heating up a tablespoon of olive oil over medium heat in a large pot. Start on the rice too; you want that coming right off the stove when everything's ready.
6. Throw the red pepper flakes in for 30 seconds, then the greens. Cook 'em until they start to wilt, about 2-3 minutes.
7. Cover the greens with water, then cover the pot and let it simmer for around 15 minutes until the greens are fully cooked and the water's mostly evaporated. You'll probably have to pour out some gross green water at the end, but you're ostensibly a grown-up; you can handle it.
8. Finish the greens with a squeeze of lemon juice right before you serve them. If you timed it right they should be ready by the time everything else is.
9. Back to the pork: heat up the grill to medium high heat and let the good stuff sizzle for about four minutes a side.
10. Dip the strips in the red pepper jelly (or if you're a lazy fuck like me, just pour the stuff all over the pork) and throw them back on the grill for about two minutes a side.
11. Now's a good time to soft-boil those eggs: just throw them in some lightly boiling water (that means just above a simmer, not bubbling liquid death all over your countertop) for five minutes, put them in cold water for a minute, and peel.
12. All that's left is to assemble. Toast the sesame seeds over medium heat for a minute or two. Get some bowls, put some rice in 'em, and top with greens, pork, sesame seeds, pickled vegetables, and a delicious egg. And make sure to break the egg open with a fork so you can let that gratuitous yolk ooze all over everything.

lemongrass, pork shoulder, garlic, apple cider vinegar, fish sauce, olive oil, red pepper, carrots, radish, rice vinegar, sugar, kosher salt, swiss chard, lemon, red pepper, olive oil, rice, eggs, sesame seeds

Taken from food52.com/recipes/36049-lemongrass-grilled-pork-with-pickled-root-vegetables-and-swiss-chard (may not work)