Lemongrass pork with rice noodles
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Catégorie: Viande Recette typique de: Australie Préparer en: 25 minutes Portions: 4 personnes |  |
| Ingrédients: 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 Dressing 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 |
Methode: 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. |