Lemongrass Grilled Pork with Rice Noodle Salad Bowls
Ingredients (Pork Chops):
1.5 tbsp Raw Sugar
3 Garlic Cloves, minced
1 Spring Onion, finely chopped
1 Lemongrass Stalk, gently bruised & finely chopped
Cracked Black Pepper, to taste
Chilli, to taste
1.5 tbsp Soy Sauce
1.5 tbsp Fish Sauce
2 tbsp Lime Juice
1 tbsp Sesame Oil
3 Mick's Meat Barn Pork Loin Chops
Ingredients (Salad Bowl):
1 Carrot, julienne
1/2 Lebanese Cucumber, julienne
1/2 Spring Onion, julienne
10 Snowpeas, julienne
Rice Wine Vinegar
Step One - In a large bowl whisk together the raw sugar, garlic, spring onion, lemongrass, pepper, chilli, soy sauce, fish sauce, lime juice and sesame oil. Allow the sugar to dissolve.
Step Two - Place the pork chops into the marinade. Cover and refrigerate for 1-2 hours, turning occasionally.
Step Three - Julienne the vegetables and prepare the vermicelli noodles according to the packet.
Step Four - Whilst heating up the BBQ grill, bring the pork chops to room temperature. Remove the pork chops from the marinade. Grill at a medium-high heat for 8-10 minutes, turning frequently. Transfer to a plate, cover with foil and allow to rest for 10 minutes, before slicing and serving.
Step Five - Build your salad bowl by layering the vermicelli noodles, vegetables and pork. Dress with a splash of rice wine vinegar, soy sauce and lime juice.