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Grilled Pork Rice Noodle Salad
Ingredients
- 2 lb pork butt, sliced thin
- 1/4 c. dark sesame oil
- 1 Tbsp. chopped fresh garlic
- 1 Tbsp. chopped fresh lemongrass
- 1 Tbsp. crushed red pepper flakes
- 1/4 c. firmly packed brown sugar
- 2 Tbsp. lime juice (1 large lime)
- 2 Tbsp. kosher salt
- 1 lb rice stick noodles
- 1 head green leaf lettuce, minced
- 1/2 lb bean sprouts (see note)
- 2 bn mint, picked off the stem
- 1 bn cilantro, picked off the stem
- 1 x cucumber, cut into coins
- 1 c. rice vinegar
- 1/2 c. water
- 1/4 c. fish sauce
- 1/4 c. red chili sauce
- 1/4 c. minced fresh lemongrass
- 1 Tbsp. minced fresh garlic
- 1 c. granulated sugar
- 2 Tbsp. crushed red pepper flakes Kosher salt to taste Toasted minced peanuts for garnish (see note) Minced green onions for garnish
Directions
- To make pork: Combine the pork, sesame oil, garlic, lemongrass, pepper flakes, brown sugar, lime juice and salt. Chill for an hour. Grill till cooked through, then julienne.
- Bring 2 gallons water to a boil, add in rice stick noodles and boil for 5 min. Drain, and rinse with cool water till they are cooled completely.
- To make salad: Combine lettuce, bean sprouts, mint, cilantro and cucumber, and toss.
- To make dressing: Combine rice vinegar, water, fish sauce, chili sauce, lemongrass, garlic, sugar, pepper flakes and salt in food processor and process till smooth.
- Assembly: Make a bed of the salad mix and top with rice noodles, pork and dressing. Garnish with toasted peanuts and green onions. Best when served in a bowl.
- Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them. - From Joe McGarry,
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