Grilled Pork with Herbs

I am convinced recipes with astonishing photographs are published especially to stimulate my taste buds. And occasionally to inspire me to cook. So when the NYT Food section has a grilled pork salad that sounds and looks like a million bucks, I make a beeline for the recipe.

Boneless pork shoulder slices are marinated twice. The first time they sit in a dressing of fish sauce, chile garlic paste, lime juice, brown sugar and garlic. The recipe calls for a short marinade, I go the longer way, letting the slices soak for over four hours. The salad base is Vietnamese bun or rice noodles. Cilantro, mint, Thai basil, red onion and romaine are the fresh accents. After the pork has finished its long dunk, grill the slices. The grilled slices get a second dunk in the dressing.  

Rice noodles are boiled in water, drained and arranged on a platter.  Half the greens go over the noodles. Sliced pork goes on next and then the greens smother the pork. Grilled shishitos sit with the grilled limes and lemons. Dressing is poured over the platter. A pretty picture of browns, greens and white graces the table.  


GRILLED PORK WITH HERBS
Adapted from Alison Roman in the New York Times Food Section
Serves 6

2 pounds boneless Pork Shoulder or Loin
1/2 cup Fish Sauce
1/2 cup Lime Juice
3 tablespoons Brown Sugar
3 tablespoons Chile Garlic Paste
2 Garlic cloves, minced
4 cups cooked Rice Noodles or Vermicelli
1/2 cup Mint leaves
1/2 cup Cilantro
1/2 cup Thai Basil
1 cup chopped Romaine lettuce
1/2 Red Onion, sliced thinly
8-10 Shishito Peppers (optional)
1 Lime, halved
1 Lemon, halved


Cut pork into 1 inch thick slices. Place slices in a glass bowl.

Make dressing by mixing fish sauce, lime juice, brown sugar, chile garlic paste and minced garlic in a bowl. Stir till sugar dissolves. 

Pour half the dressing over pork. Save the rest for later.

Marinate pork for 4-6 hours. 

Heat gas or charcoal grill. 

Grill pork 3 minutes each side. 

Alternately you can grill the pork on a stovetop grill pan or saucepan. Cook the pork 5 minutes on each side.

Take the pork off the grill on to a shallow bowl or dish.

Pour the rest of the dressing over pork. Let the meat sit undisturbed for 5 minutes. 

Grill shishito peppers 2-3 minutes till slightly blistered. 

Grill lime and lemon halves till you get brown grill marks.

Remove pork from the dressing. Slice thinly. 

Arrange rice noodles on a large platter.

Place half the cilantro, mint, Thai basil, romaine and red onion over the noodles.

Top with pork slices.

Scatter rest of the cilantro, mint, thai basil, roamine and red onion over pork. 

Pour the dressing over the salad.

Tuck the grilled shishito peppers, limes and lemons around the salad and serve.

The salad constitutes our meal. It is refreshing and light. Spicy and salty. Lemon and lime add a touch of tang As tempting pictures go, I hope my photo inspires you to give the recipe a whirl. 

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