nicolette@theyardgym.com.au
Grilled Pork Vermicelli Bowl
1 hour 20 minutes
Pork Shoulder, Boneless
Place the sliced pork inside of a large baking dish or large zipper-lock bag. In a small bowl, combine half of the coconut sugar, 1/3 of the fish sauce, tamari, oil, and garlic, and whisk well. Pour over the pork and toss well to mix everything. Let it marinate for one hour.
(thinly sliced)
Coconut Sugar (divided) Fish Sauce (divided) Tamari Avocado Oil
Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
Garlic (clove, chopped)
Rice Vermicelli Noodles
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Place the pork on the baking sheet and cook for 15 minutes, or until just about cooked through. Turn the oven to broil and place the pork back in the oven to broil about four to five minutes, flipping halfway through, until charred and cooked through. Meanwhile, combine the remaining coconut sugar, fish sauce, water, rice vinegar, and lime juice in a medium-sized bowl and whisk to combine until the sugar is dissolved. Divide the noodles into bowls along with the cucumber, carrot, cilantro, and green onion. Top with the sliced pork. Serve with the dipping sauce and spoon it over top of each bowl. Enjoy!
Water Rice Vinegar Lime Juice
Cucumber (sliced) Carrot (shredded)
Cilantro (roughly torn) Green Onion (sliced)
510 13g 58g
Fiber
2g
Sugar
13g 36g
Refrigerate in an airtight container for up to three days. Add chili flakes or Thai chilis to the pork and/or dipping sauce. Top with crushed peanuts and/or fresh mint.
Cholesterol
91mg
Sodium
1427mg
Vitamin A Vitamin C
5555IU
8mg
Calcium
49mg
Iron
2mg
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