Sliced pork coppa dressed with a finely chopped sauce, accompanied by a mound of sticky rice
Recipe

Yia Vang's Grilled Pork Coppa with Tiger Bite Sauce & Sticky Rice Recipe

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Food & Drink // Recipe

Yia Vang's Grilled Pork Coppa with Tiger Bite Sauce & Sticky Rice Recipe

Prepared at: Boom Island Park in Minneapolis, Minnesota

"When it comes to Hmong food, there's always four different elements on our dinner table."

If you shared a meal at the home of chef Yia Vang’s mother, you’d enjoy a protein, rice, a vegetable and hot sauce. In this video Vang heads to Boom Island Park to share, of several things, his family’s Tiger Bite hot sauce recipe with us. Every Hmong family has their own recipe and this one, says Vang, is THE ONE to beat.

Chef Yia Vang prepares Tiger Bite Sauce to be paired with Grilled Pork Coppa over an open flame at Boom Island Park

Chef Yia Vang prepares Tiger Bite Sauce to be paired with Grilled Pork Coppa over an open flame at Boom Island Park

Sliced pork coppa dressed with a finely chopped sauce, accompanied by a mound of sticky rice
The Culinary Campfire

Grilled Pork Coppa with Tiger Bite Sauce & Sticky Rice

By Yia Vang
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 4-6 servings
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Fresh cilantro, shallots, lime and peppers bring out the best in this phenomenal pork shoulder recipe.

Ingredients

  • 2-3 lbs. of pork shoulder (ask the butcher for the Coppa)

Sticky Rice

  • 3 cups sweet rice
  • 8 cups water

Pork Marinade

  • 2 teaspoons chopped shallots
  • 2 teaspoons finely chopped cilantro stem
  • 1 teaspoon chopped garlic
  • 2 teaspoons chopped lemongrass
  • 2 teaspoons fish sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons canola oil
  • Salt
  • Pepper

Tiger Bite Sauce

  • 1 teaspoon canola oil
  • 1 small shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 Thai chiles, finely chopped (start with 2 and add as needed)
  • ½ cup finely chopped cilantro
  • 1 teaspoon fish sauce
  • 1 tablespoon oyster sauce
  • 1⁄4 cup freshly squeezed lime juice
  • Salt and pepper to taste

Directions

  1. Butterfly the pork shoulder to a thickness of ¼ to ½ inch. Season it well with salt and pepper.
  2. Create the marinade. Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms. Marinate the pork overnight.
  3. For the sticky rice, wash the rice in cold water 5-6 times, straining the water out each time. Then soak the rice in 8 cups of cold water for 2-3 hours.
  4. Boil 8 cups of water and use a rice basket to steam the rice for 15-20 minutes. Toss the rice and put it back on the steamer for another 10 minutes.
  5. Create the Tiger Bite Sauce. Using a mortar & pestle, add the ingredients one by one, working each ingredient in until a paste forms.
  6. Place the pork on a grill over high heat. Cook it for 5 minutes and flip. Cook it for another 5 minutes and flip. Continue moving the meat around to evenly char it until the meat reaches an internal temperature of 160 degrees.
  7. Cut the pork on bias, add the Tiger Bite sauce and serve with sticky rice.

Tips & Tricks

  • Marinate the pork in the fridge overnight prior to your trip.
  • Make the Tiger Bite Sauce in advance.
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