Grilled Lemongrass Pork with Cold Sesame Noodles (Recipe)
Recipe courtesy of Westchester cook Gina Larson-Stoller
Grilled Lemongrass Pork
2 garlic cloves
1 4-inch piece fresh lemongrass
11-inch piece peeled ginger
2 Tbsp sugar
1 tsp black pepper
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp canola oil
1 16-oz pork tenderloin, cut length-wise into 1/2-inch slices
- Do a quick chop of the shallot, garlic, lemongrass, and ginger. Place in a mini food processor and pulse until finely chopped. Add sugar, pepper, soy sauce, fish sauce, and oil and process again until blended. Combine mixture and pork in a plastic bag; seal and marinate in refrigerator 2-3 hours.
When ready, preheat grill to high. Remove pork from marinade and place slices on skewers. Grill skewers about 2 minutes on each side or until lightly charred.
Cold Sesame Noodle Salad
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 Tbsp Sriracha
1 Tbsp sesame oil
8 cups matchstick-size pieces of mixed vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1¼-pounds)
8-oz vermicelli noodles
¼ cup tahini
1 cup (loosely packed) cilantro leaves with tender stems
3 scallions, sliced
- Combine the first four ingredients in a large bowl. Mix in vegetables and season with salt and pepper. Marinate for at least 30 minutes.
Meanwhile, cook noodles in a large pot of boiling water, stirring occasionally, about 5 minutes. Drain and run noodles under cold water to cool them. When well drained, mix noodles with vegetables and stir in tahini to coat. Add in cilantro and scallions. Adjust salt and pepper to taste. Serve noodles with pork skewers.
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