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Ingredients
- 1/2 cup (125 mL) shallots or onions
- 3 tbsp (45 mL) packed brown sugar
- 2 tbsp (25 mL) lime juice
- 2 tbsp (25 mL) fish sauce
- 1 tbsp (15 mL) vegetable oil
- 1/2 tsp (2 mL) pepper
- 4 pork loin centre chops, boneless, trimmed
- 4 oz (125 g) rice_vermicelli
- 1 cup (500 mL) shredded leaf lettuce or bean sprouts
- 1/2 cup (125 mL) finely grated carrot
- 1/2 cup chopped peanuts
- 1 cup cucumber julienned
- 1/4 cup (50 mL) each shredded fresh mint and coriander
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
In bowl, whisk together shallots, sugar, lime juice, fish sauce, oil and pepper; add pork, turning to coat. Cover and marinate for up to 3 hours.
In large bowl, soak rice vermicelli in boiling water for 4 minutes. Drain and rinse with cold water; squeeze well and return to bowl. Chop veggies and place into separate bowls and place on table.
Pour marinade into small saucepan; set aside. Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to plate and tent with foil; let stand for 5 minutes. Thinly slice.
Meanwhile, bring reserved marinade to boil over high heat; reduce heat and simmer until syrupy, 4 to 5 minutes. Serve with pork. Sprinkle with veggies and peanuts.
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