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Grilled Pork


Grilled Pork over Noodles and Rice


4 stalks Lemon grass, chopped
4 cloves Fresh garlic, minced
1 cup Onion, chopped
4 tbsp. Oyster sauce
4 tbsp. Hoisin sauce
3 cups Sweet and Sour fish sauce (available in most Asian stores)
1 tsp. Ground pepper
2 lbs. Pork loin, sliced into 2 inches cubes
1 package Dried rice vermicelli
1 head Lettuce leaf, cut 1/4 inch wide cross leaf
1/2 lb. Bean sprouts, rinsed and drained
14 Mint sprigs
14 Cilantro sprigs
1 cup Roasted peanuts, crushed

Soak 14-16 thin bamboo skewers in water for 15 minutes.

Meanwhile trim off and discard all tough parts of lemon grass and cut tender inner parts into 1/2 inch pieces.

Use a blender and combine the lemon grass, garlic, onion, oyster sauce, hoisin sauce, and pepper to produce marinating mix.

Marinate pork pieces and mix for 30 minutes or longer. and skew pork pieces onto bamboo skewers.

Cook rice vermicelli in a pan with 4 cups of boiling water for 5 minutes then add 1/4 cup of cooking oil to pan and mix for 30 seconds.

Drain and rinse vermicelli from pan and immerse in cold water and let vermicelli cool down, then drain.

Place pork on a hot grill (electric, gas, or coal), and cook pork for 8-10 minutes.

Meanwhile place the lettuce, bean sprouts, vermicelli, mints and cilantro sprigs into bowl (quantity as desired).

When the pork is cook, remove pork from skewers and place on top of rice vermicelli. and sprinkle some crushed peanuts over meat.

Then add 1/4 cup of sweet and sour fish sauce and mix.

Serve immediately while it's warm.

Serve 6-8 people.

Simple tip:

You can always add more sweet and sour fish sauce on this dish, but it will depend on individual taste.





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Last modified: May 26, 2003