Lemongrass pork with rice noodles

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian; Thai

Healthy options: Lactose free; Healthy

Serves: 6

Type: Family

Tools

Kitchen friendly view

Ingredients

4 large cloves garlic, peeled
3 stalks lemongrass, lower 10cm only (tough layers removed), chopped
2 brown shallots, roughly chopped
1 heaped tablespoon sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons peanut or vegetable oil
1½ tablespoons soy sauce
750g pork fillets, cut into 1cm slices

4 cloves garlic, peeled
2 hot red chillies, coarsely chopped
2 tablespoons sugar
¼ cup fish sauce
½ cup chopped fresh coriander
½ cup chopped fresh mint
¼ cup freshly squeezed lime juice

250g dried rice noodles
2 large cucumbers, peeled, seeded and thinly sliced
1 carrot, peeled and cut into sticks

Preparation method

To marinate pork, pulse garlic, lemongrass and shallots together in a processor until finely chopped. Add sugar, fish sauce, lime juice, oil and soy sauce and whiz until well combined. Transfer to a bowl, add pork, stir through and refrigerate for at least 1 hour, or overnight.

To make dressing, pound garlic, chillies and sugar in a mortar. Stir in fish sauce, coriander, mint, lime juice and 1/3 cup water.

Place noodles in a large bowl, cover with cold water and soak for 20 minutes. Drain and cook in boiling water for about 1 minute, until just tender. Drain, rinse in cold water and drain again. Place in a large serving bowl, add ¾ of the dressing and toss well.

Preheat a grill or barbecue. Remove pork from marinade (but don't rub marinade off). Cook over high heat for about 2 minutes each side, until charred. Arrange pork, carrot, cucumbers and extra mint leaves over noodles. Serve with remaining dressing.

Chinese-style braised pork ribs

Pork and fennel patties

Pork and sesame burgers

Pork chops with fennel salt and apple salad

More inspiration

Rose scented white chocolate mousse with candied walnutsI never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...

Valentine's treat: marinated strawberry and rose ricotta cheesecake glassLike every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...