Wild Pork Vermicelli Bowl
If you are wondering what to do with some of that wild pig backstrap you have, look no further!
Equipment
Ingredients
- 1 Shallot
- 2 garlic cloves
- 1/4 C Sugar
- 1 T fish sauce
- 1 1-inch piece of ginger peeled
- 1 tsp pepper
- 3 T neutral cooking oil I used canola
- 1/2 T thick soy sauce
- 1 4-inch piece of lemon grass quartered
- 1 serrano pepper halved and deseeded
- 1 lb Wild Pork Tenderloin
Toppings
- Vietnamese Pickled Carrot & Daikon Radish Mix
- Green leaf lettuce
- Cilantro
- English cucumbers
- Mung bean sprouts
- Crushed unsalted peanuts
- Vietnamese Dipping Fish Sauce
- 1-2 packages Rice Noodles
- Egg Rolls
Instructions
- Combine first 8 ingredients in a food processor until minced and mixed.
- Slice pork into 1/4 inch thick or smaller slices. Freezing the pork slightly, before cutting, can make getting thinner slices easier.
- Combine mixture and pork in a ziplock bag. Add lemon grass and Serrano pepper. Seal and marinate in refrigerator over night. Shake the bag a few times if you remember to help marinade coat pork well.
- When ready to cook, cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
- Preheat grill to high heat. I use a grill tray on the flat side to keep the grill clean and let the meat cook in the juices.
- Remove pork from marinade with careful focus to get rid of lemon grass.
- Place meat on grill tray coated with cooking spray. Grill ~2-3 minutes each side until thoroughly cooked and slightly charred.
- Prepare bowl with lettuce, mung beans, vermicelli in bottom and the rest of the topping and pork on the top and ENJOY!