Grilled Garlicky Five-Spice Pork Steaks

• 2 1/2 pounds bone-in or boneless pork shoulder (blade) steaks, each about 1/2 inch thick
• 5 cloves garlic, finely minced
• 1 large shallot, minced (about 1/3 cup)
• 1 1/4 teaspoons Chinese five-spice powder
• 2 tablespoons canola or other neutral oil
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 3/4 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/3 cup Simple Dipping Sauce (page 309)

1. If the pork steaks are large, cut them into pieces about the size of your hand.
2. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well.
3. Add the steaks and use your fingers to coat all the surfaces well.
4. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
5. Remove the pork from the refrigerator 30 minutes before cooking.
6. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
7. Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
8. Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing.
9. Provide each diner with an individual dish for the dipping sauce.

pork shoulder, garlic, shallot, other neutral oil, fish sauce, salt, sugar, black pepper, simple dipping sauce

Taken from www.epicurious.com/recipes/food/views/grilled-garlicky-five-spice-pork-steaks-383052 (may not work)