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Receta Grilled Pork Rice Noodle Salad
by Global Cookbook

Grilled Pork Rice Noodle Salad
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Ingredientes

  • 2 lb pork butt, sliced thin
  • 1/4 c. dark sesame oil
  • 1 Tbsp. chopped fresh garlic
  • 1 Tbsp. chopped fresh lemongrass
  • 1 Tbsp. crushed red pepper flakes
  • 1/4 c. firmly packed brown sugar
  • 2 Tbsp. lime juice (1 large lime)
  • 2 Tbsp. kosher salt
  • 1 lb rice stick noodles
  • 1 head green leaf lettuce, minced
  • 1/2 lb bean sprouts (see note)
  • 2 bn mint, picked off the stem
  • 1 bn cilantro, picked off the stem
  • 1 x cucumber, cut into coins
  • 1 c. rice vinegar
  • 1/2 c. water
  • 1/4 c. fish sauce
  • 1/4 c. red chili sauce
  • 1/4 c. minced fresh lemongrass
  • 1 Tbsp. minced fresh garlic
  • 1 c. granulated sugar
  • 2 Tbsp. crushed red pepper flakes Kosher salt to taste Toasted minced peanuts for garnish (see note) Minced green onions for garnish

Direcciones

  1. To make pork: Combine the pork, sesame oil, garlic, lemongrass, pepper flakes, brown sugar, lime juice and salt. Chill for an hour. Grill till cooked through, then julienne.
  2. Bring 2 gallons water to a boil, add in rice stick noodles and boil for 5 min. Drain, and rinse with cool water till they are cooled completely.
  3. To make salad: Combine lettuce, bean sprouts, mint, cilantro and cucumber, and toss.
  4. To make dressing: Combine rice vinegar, water, fish sauce, chili sauce, lemongrass, garlic, sugar, pepper flakes and salt in food processor and process till smooth.
  5. Assembly: Make a bed of the salad mix and top with rice noodles, pork and dressing. Garnish with toasted peanuts and green onions. Best when served in a bowl.
  6. Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.
  7. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them. - From Joe McGarry,