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Prep Time: 35 Minutes Cook Time: 6 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Grilled pork served over rice noodles and cabbage. Ingredients:
2 boneless pork chops |
1/3 cup rice vinegar |
1/4 cup mirin |
3 tablespoons fish sauce |
1 1/2 tablespoons olive oil |
1 1/2 tablespoons sugar |
1/2 teaspoon thai chili-garlic sauce (sriacha) |
3 ounces rice vermicelli |
1/2 head napa cabbage, cored and sliced |
1/2 cup fresh cilantro |
1/2 cup fresh mint |
2 green onions, sliced |
Directions:
1. Slice pork chops in half horizontally; pound to an even thickness.
2. Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
3. Prepare noodles according to package directions.
4. Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
5. In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
6. Arrange salad and noodle mixture on a serving platter and top with pork.
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