Grilling wild boar over an open hardwood fire reminds Yia of his childhood. He says it's the most-iconic Hmong dish ever! Join Chef Yia Vang as he celebrates the legacy of cooking Hmong food over a wood-fired grill in the new series, Stoked!Get the recipe ▶ https://foodtv.com/3chQSpRSubscribe to Food Network ▶ http://foodtv.com/YouTubeFollow Chef Yia Vang ▶ https://www.instagram.com/yiavang70/Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Wild Boar Coppa SteaksRECIPE COURTESY OF YIA VANGLevel: AdvancedTotal: 3 hr 45 min (includes marinating and resting times)Active: 40 minYield: 8 servingsIngredientsMarinade:1/4 cup canola oil4 teaspoons finely chopped cilantro stem4 teaspoons fish sauce4 teaspoons chopped lemongrass4 teaspoons oyster sauce4 teaspoons chopped shallots2 teaspoons chopped garlicBoar:Eight 8-ounce wild boar (or pork) coppa steaksKosher salt and freshly ground black pepperTiger Bite Hot Sauce, recipe followsSticky rice and grilled vegetables, for servingTiger Bite Hot Sauce4 to 5 cloves garlic3 fresh Thai bird chiles1 large shallot, halved2 to 3 tablespoons canola oil, plus more for brushingKosher salt and freshly ground black pepper2 cups chopped fresh cilantro leaves2 tablespoons fish sauce1 tablespoon oyster sauceJuice of 2 limesDirectionsSpecial equipment: an open fire set up with a grill grateFor the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and set aside.For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one wild boar coppa steak in the center of the plastic wrap and top with another sheet. Pound the steak with the flat side of a meat mallet, starting in the center and working your way to the edges, until the steak is about 1/2 inch thick. Repeat with the remaining steaks. Layer the steaks in a baking dish and season with salt and pepper. Add the marinade between the layers. Cover and refrigerate for at least 3 hours and up to overnight.Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.Grill the steaks over direct heat, flipping every few minutes, until cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the bias and serve with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.Tiger Bite Hot SauceYield: about 1 1/2 cupsSet up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.Cook’s NoteMake sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#FoodNetwork #WildBoarCoppaSteaks #Stoked #ChefYiaVangWild Boar Coppa Steaks with Chef Yia Vang | Stokedhttps://www.youtube.com/watch?v=3IBhlBxRYeg