There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.
Recipe information
Yield
Makes about 1 cup
Ingredients
Orange-Garlic Sauce:
1/4 orange, thinly sliced
2 garlic cloves, peeled
2 whole cloves
6 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon black peppercorns
1/4 cup distilled white vinegar
Chimichurri:
2 red or green Thai chiles, with seeds, thinly sliced
3/4 cup finely chopped perilla (sesame leaf)
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
Preparation
Orange-Garlic Sauce:
Step 1
Bring orange slices, garlic, cloves, sugar, soy sauce, peppercorns, and 1 cup of water to a boil in a medium saucepan; reduce heat and simmer until mixture is reduced by half (it should look thick and syrupy), 20-25 minutes.
Step 2
Strain through a fine-mesh sieve into a small bowl; let cool. Whisk in vinegar.
Step 3
Do ahead: Sauce can be made 2 weeks ahead. Cover and chill.
Chimichurri:
Step 4
Mix chiles, perilla, orange-garlic sauce, oil, soy sauce, and pepper in a small bowl. Let sit at least 3 hours.
Step 5
Do ahead: Chimichurri sauce can be made 1 week ahead. Cover and chill.
