Lemongrass-Barbecued Pork with Rice-Vermicelli Salad

Name: Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Asian fish sauce; 3 Tbsps Asian fish sauce; 680 grams boneless pork loin, sliced 1/4 inch thick; 118 milliliters finely chopped cilantro; 2 larges cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise; 6 servings Carrot and Daikon Pickles, for serving; 4 larges garlic cloves, thickly sliced; 4 mediums garlic cloves, quartered; 3 large stalks fresh lemongrass, tender inner white bulb only, sliced crosswise; 59 milliliters fresh lime juice; 3 Tbsps fresh lime juice; 118 milliliters finely chopped mint; 227 grams rice vermicelli; 2 larges shallots, thickly sliced; 2 Tbsps soy sauce; 2 Tbsps sugar; 3 Tbsps sugar; 3 larges Thai chiles or 1 large jalapeño, thickly sliced; 3 Tbsps vegetable oil; 79 milliliters water

Lemongrass-Barbecued Pork with Rice-Vermicelli Salad is a dairy free main course. This recipe serves 6. One portion of this dish contains around 30g of protein, 12g of fat, and a total of 432 calories. From preparation to the plate, this recipe takes about 3 hours. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up thai chiles, asian fish sauce, soy sauce, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In a food processor, finely chop the garlic, lemongrass and shallots.

Ingredients you will need

Lemon Grass

Shallot

Garlic

Equipment you will use

Food Processor

Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Vegetable Oil

Fish Sauce

Lime Juice

Soy Sauce

Marinade

Sugar

Pork

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

Ingredients you will need

Rice Vermicelli

Water

Equipment you will use

Bowl

In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.

Ingredients you will need

Whole Garlic Cloves

Fish Sauce

Lime Juice

Cilantro

Chili Pepper

Sugar

Water

Mint

Equipment you will use

Mortar And Pestle

Bring a large saucepan of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute.

Ingredients you will need

Rice Vermicelli

Water

Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly.

Ingredients you will need

Water

Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Ingredients you will need

Cucumber

Cilantro

Mint

Rice

Equipment you will use

Bowl

Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side.

Ingredients you will need

Cooked Pork