Grilled Pork With Green Papaya Salad And Rice Noodles Recipes

Steps:

• In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Steps:

• To make the marinade, combine all the ingredients in a bowl. Add the pork and mix well. Cover and refrigerate for 20 minutes.
• In the meantime, to prepare the green papaya salad, place all the ingredients in a bowl and toss to combine.
• To prepare the dressing, place all the ingredients in a small bowl and whisk to combine. Drizzle over the salad and toss to combine thoroughly.
• Heat a grill or grill pan over high heat. Add the pork and cook on each side for 1 minute, or until cooked through. Transfer the pork to a plate and cover to keep warm.
• Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well.
• To assemble, arrange 1 cup of lettuce on each of 4 plates. Divide the noodles among the plates and place on top of the lettuce. Add one-fourth of the green papaya salad and pork to each plate. Garnish with the cilantro and toasted peanuts.

Steps:

• In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
• Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
• Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.