Vietnamese Caramelized Grilled Pork with Rice Noodle Salad

This recipe is from Gourmet Easy Dinners and it is stellar!! I was a little intimidated by caramelizing the sugar but as long as you have a super clean pan, there should be no problem. I marinated the pork in the morning and grilled it for dinner, although it is so fast that you could do it all at once. The caramelized shallot glaze is phenomenal!
Vietnamese Pork
6 1/4″ thick boneless pork loin chops (you could also use pork tenderloin)
1/3 c. sugar
1/4 c. finely chopped shallots
1 T. fresh lime juice
1 T. Asian fish sauce
1/2 t. salt
Pound the pork until less 1/8″ thick. Make several slits around the edge to prevent from curling. Cook the sugar in a dry 1 quart heavy saucepan over medium heat, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a dry wooden spoon, until it is melted into a golden caramel. Add shallots and cook over medium low heat, stirring 30 seconds. Add lime juice, fish sauce and 1/2 t. salt and cook over medium low heat, stirring constantly for a minute. Pour over pork in a bowl and toss until well coated. Lightly oil a grill rack, grill pork 1-2 minutes each side. Serve on top of rice noodle salad.
Vietnamese Rice Noodle Salad
4 oz. thin dried rice noodles
1/4 c. rice vinegar
1 T. sugar
1 T. Asian fish sauce
1/4 t. salt
1 carrot, coarsely shredded
2 scallions, thinly sliced
1 c. mixed cilantro, mint, and/or basil leaves
1/4. chopped unsalted dry roasted peanuts
Cook noodles according to package directions for salad-be sure to taste as I seem to cook my rice noodles for at least 2-4 minutes longer than the package suggests. Drain and rinse with cold water. Pat dry. Whisk together vinegar, sugar, fish sauce and 1/4 t. salt until sugar and salt are dissolved. Add noodles, carrots, scallions, herbs, and peanuts, tossing to combine.

One thought on “Vietnamese Caramelized Grilled Pork with Rice Noodle Salad

  1. Marilyn Callender July 10, 2016 / 9:00 am

    This sounds perfect. It’s especially right for this horrid hot weather we’re having.
    I love all those Vietnamese flavours and it’s beautiful. Can’t wait to have Al grill up the meat and I’ll do the rest. I suppose that one could substitute another protein as well.

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