Grilled Pork Rice Noodle Salad Barb Recipes

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GRILLED PORK NOODLE SALAD



Grilled Pork Noodle Salad image

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Steps:

  • In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

GRILLED BRINED PORK TENDERLOIN



Grilled Brined Pork Tenderloin image

This flavorful brined pork dish will knock your socks off.

Provided by OxPatchReb

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h10m

Yield 6

Number Of Ingredients 17

½ gallon water
½ cup salt
½ cup dark brown sugar
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
½ bunch cilantro, chopped
6 cloves garlic, smashed
2 sprigs fresh rosemary, chopped
2 sprigs thyme
4 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seed
1 ½ teaspoons whole cloves
2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise
1 tablespoon vegetable oil

Steps:

  • Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
  • Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
  • Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
  • Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
  • Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
  • Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

Nutrition Facts : Calories 342 calories, Carbohydrate 24.9 g, Cholesterol 123 mg, Fat 9.4 g, Fiber 2.7 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 7903.3 mg, Sugar 18.6 g

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