Grilled Pork Noodles Recipe
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Ingredients
- 2 stalks fresh lemon grass
- 2 cloves garlic
- ½ cup sliced onion
- 2 tbsp oyster sauce, hoisin sauce, soy sauce
- ¼ cup honey
- 1 tsp pepper
- 1 ½ pounds boned center-cut pork loin
- 1 pound dried rice noodles
- 6 ounces red-leaf lettuce, crisped and torn into bite-size pieces
- 4 cups bean sprouts, rinsed and drained
- 12 mint sprigs
- 12 cilantro sprigs
- ½ cup crushed or finely chopped roasted, salted peanuts
- 1 cup sweet and sour fish sauce
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Preparation
- Soak 6 to 12 thin wood skewers in water at least 15 minutes.
- Meanwhile, trim off and discard tough tops and root ends of lemon grass. Remove and discard tough outer layers of stalks until you reach tender inner part. Cut tender part into ¼ inch pieces.
- In a blender, combine lemon grass, garlic, onion, oyster sauce, hoisin, soy, honey, and pepper.
- Trim and discard fat from pork. Slice meat across grain as thin as possible, then slice into about 1-inch-wide strips. Coat pork slices with lemon grass mixture.
- Weave wood skewers in and out of meat strips, down the center, at 1-inch intervals. Loosely push meat together so it bunches up, filling skewers equally.
- In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add rice noodles and cook until they are barely tender to bite, 3 to 5 minutes. Drain, then immerse the hot noodles in cold water. Let stand until cool, then drain.
- Divide lettuce, bean sprouts, and mint and cilantro sprigs among 6 wide soup bowls. Mound equal portions of noodles in the bowls.
- Place pork on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); cover gas grill. Cook pork, turning to brown the meat on all sides, 6 to 8 minutes total.
- Place skewers of meat on noodles in bowls. Sprinkle with peanuts. Push meat off skewers and eat with condiments in bowl, adding sweet and sour fish sauce to taste.
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