LEMONGRASS-BARBECUED PORK WITH RICE-VERMICELLI SALAD

LEMONGRASS-BARBECUED PORK WITH RICE-VERMICELLI SALAD image

Categories Pork

Yield 6 servings

Number Of Ingredients 27

Ingredients

Barbecued Pork
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 tablespoons sugar
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
Rice-Vermicelli Salad
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalapeño, thickly sliced
3 tablespoons sugar
1/4 cup Asian fish sauce
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/4 cup fresh lime juice
1/3 cup water
2 large cucumbers-peeled, halved lengthwise, seeded and thinly sliced crosswise
Carrot and Daikon Pickles (for serving)
3/4 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt
3 large carrots, peeled and sliced crosswise 1/8 inch thick
1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks

Steps:

1. In a food processor, finely chop the garlic, lemongrass and shallots. 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. 2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes. 3. 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. 4. Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. 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. 5. 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. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table. Carrot and Daikon Pickles 1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours. * The pickles can be refrigerated for up to 1 week.