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Lemongrass pork with rice noodles

Category: Meat
Typical recipe from: Australia
Ready in: 25 minutes
Servings: 4 people
Lemongrass pork with rice noodles
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
Rice noodle salad
250g dried rice noodles
2 large cucumbers, peeled, seeded and thinly sliced
1 carrot, peeled and cut into sticks
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.
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