Grilled Pork Flank Recipe

Prepare the Pork Flank

Season the pork flank with salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.

Make the Lemongrass Coconut Foam

In a saucepan, combine the chopped lemongrass and coconut milk. Simmer on low heat for about 15 minutes. Strain the mixture into a bowl and use an immersion blender to froth it until it becomes foamy.

Prepare the Purple Yam

Steam the purple yam until tender, about 20 minutes. Once cooked, mash it and mix with a little salt and sugar to taste.

Fry the Pistachios

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the pistachios and fry until golden and fragrant, about 5 minutes. Remove from heat and let cool.

Grill the Pork Flank

Preheat the grill to medium-high heat. Grill the marinated pork flank for about 6-8 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Remove from the grill and let it rest for 5 minutes.

Plate the Dish

Slice the grilled pork flank and place it on a plate. Add a scoop of mashed purple yam on the side. Drizzle the lemongrass coconut foam over the pork and garnish with fried pistachios.