Posted by ehme on March 21st, 2010 in Asian, pork, salad

 Print ME!

• 6 oz. uncooked rice vermicelli
• 1/4 c. rice vinegar
• 1 T. honey
• 3 T. mirin (or 2 T. sherry plus 1 T. sugar)
• 2 T. water
• 1 T. fish sauce
• 1 c. julienned carrots
• 3/4 c. thinly sliced red bell pepper (1 small pepper)
• 1/2 c. thinly sliced green onions
• 1/3 c. thinly sliced basil
• 1/4 c. dry roasted peanuts
• 2 T. hoisin sauce
• 1 tsp rice vinegar
• 1 tsp ground fresh ginger
• 1/2 tsp minced garlic
• 4 oz. boneless center cut pork loin chops
• salt and pepper

Preheat broiler.

Cook noodles according to package directions.  If package directions are in Chinese, search the internet for half an hour trying to figure out how to cook them.  Or you can soak your noodles in cold water for half an hour, and then put them in a small colander and dip them in boiling water for 30 seconds. Drain and rinse under cold water; drain.  Place noodles in large bowl.  Add 1/4 c. vinegar and next four ingredients.  (Through fish sauce); toss well.  Top with carrots, pepper, green onions, basil and peanuts.  (And whatever you want.  Because who really follows a recipe for salad?)

Combine hoisin and next three ingredients.  (Through garlic)  Use that ginger that comes in a tube and pre-minced garlic.  So worth it.  Season pork with salt and pepper; place on broiler pan treated with cooking spray or covered with aluminum foil.  Brush half the hoisin mix over the pork; broil 3 mins.  Turn over and repeat.  You might have to do the second side a couple more minutes to make sure it is done.  Serve pork thinly sliced over salad.