Asian Brined Pork with Vermicelli Noodle Salad
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This noodle bowl is light and refreshing, yet hearty when topped with the flavourful brined pork. It's a perfect summertime meal!
Ingredients
  • 150 grams of vermicelli noodles
  • 1 Handful of peanuts (chopped)
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  • Asian Brine
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  • 4 Pork loin chops
  • 2.5 cups apple juice
  • 2.5 tbsp salt
  • 50 ml soy sauce
  • 2 tbsp ginger (minced)
  • 1 tsp sesame oil
  • 3 cloves garlic (minced)
  • ½ tsp Chinese five spice
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  • Mixed Vegetables
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  • - SAUTEED PORTION -
  • 3 tbsp vegetable oil
  • 2 shallots (thinly sliced)
  • 2 tbsp ginger (finely chopped)
  • 2 cloves of garlic (minced)
  • ½ a jalapeno (finely chopped)
  • 2 green onions (chopped)
  • ½ a handful of Enoki mushrooms
  • - FRESH VEGETABLES -
  • ½ a handful of Enoki mushrooms
  • 2 carrots (julienned)
  • 4 pieces of broccoli (roughly chopped)
  • ½ an asian pear (julienned)
  • 2 handfuls of cilantro (chopped)
  • 1 handful of sprouts
  • 1 handful of peas (chopped)
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  • Sauce
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  • 4 tbsp fresh lime juice
  • ½ cup thai fish sauce
  • 1 tbsp sugar
  • 2 tbsp warm water
  • ½ cup rice wine vinegar
  • 3 tbsp sesame oil
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  • Pork Glaze
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  • 3 tbsp hoisin sauce
  • 1 tbsp sriracha
  • ½ tbsp sesame oil
  • Handful of sesame seeds
  • Splash of hot water (until smooth)
Instructions
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  2. Asian Brine
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  4. In a large container, mix ingredients together for the brine, place 4 pork chops in the brine, allow to brine in the refrigerator for at least 4 hours, and up to 24 hours.
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  6. Sauce
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  8. In a bowl, mix together ingredients for the sauce, stirring to combine.
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  10. Vermicelli
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  12. Place your vermicelli in a heat proof bowl, add enough boiling water to just cover the noodles.
  13. Leave the noodles for about 5 minutes, until they reach your desired tenderness.
  14. Drain hot water from the noodles, and shock them with cold water to stop the cooking. Allow the water to drain from the noodles while preparing the rest of the meal.
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  16. Sauteed Vegetables
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  18. Add 3 tablespoons of vegetable oil to a pan on medium heat,
  19. Once oil has heated, add shallots, ginger, garlic, and jalapeƱo to the pan, sauteeing for about 5 minutes, once beginning to lightly brown, add green onions, and half a handful of the Enoki mushrooms, sauteeing for about 30 more seconds, before removing to a bowl.
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  21. Fresh Vegetables
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  23. In a large bowl, combine the fresh portion of the vegetables together with the sauteed vegetables, mixing in ¾ of the sauce into the vegetables (saving the rest for later).
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  25. Pork
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  27. On a barbecue on medium-high heat, cook pork chops about five minutes on each side until cooked to 150F, remove to plate and let sit for at least five minutes.
  28. While pork is resting, combine hoisin, sriracha, sesame oil, and sesame seeds in a bowl, mixing ingredients together, add about a tablespoon or so of hot water to the sauce, whisking until it becomes a smooth consistency.
  29. Once pork has finished resting, slice it, and toss in glaze.
  30. In a bowl, place vermicelli, top with mixed vegetables, and top with pork, garnishing with cilantro, chopped peanuts and a lime wedge.
  31. Spoon some of the leftover fish sauce mixture onto the finished noodle bowl.
Recipe by BS' in the Kitchen at https://bsinthekitchen.com/asian-brined-pork-vermicelli-noodle-salad/