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Barbecued pork skewers and noodles

With a beaut marinade and fresh herbs. - by Karen Martini
  • 19 Jan 2022
Barbecued pork skewers and noodles
Prep: 15 Minutes - Cook: 10 Minutes - Serves 4
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Give tender pork skewers a Vietnamese makeover with a beaut marinade and fresh herbs, served on a ‘mat’ of rice noodles.

Ingredients

Cooking oil spray, for greasing

400g rice vermicelli noodles

800g pork fillet, diagonally sliced into thin strips

½ iceberg lettuce, finely shredded

4 spring onions, finely sliced diagonally

½ bunch Vietnamese mint, leaves picked

½ bunch Thai basil, leaves picked

80g salted peanuts, roughly chopped

Marinade

2 cloves garlic, chopped

1 tsp sea-salt flakes

2 stalks lemongrass, white part only, finely sliced

4 Tbsp coriander seeds

2 Tbsp tom yum paste

80ml vegetable oil

Dressing

1 clove garlic

3 small red chillies, finely sliced

3 tsp sugar

Pinch of sea-salt flakes

Juice of 3 limes

3 Tbsp fish sauce

Method

  1. Lightly oil a large oven tray. Cook noodles, following pack instructions, then drain well and spread on prepared tray. Put a sheet of baking paper over noodles, top with a second tray and weigh down to flatten noodles. Refrigerate or set aside at room temperature.

  2. To make marinade, use a mortar and pestle to crush garlic, salt, lemongrass and coriander. Add tom yum paste and mix to combine, then stir through vegetable oil.

  3. Put marinade in a large bowl. Add pork strips and set aside to marinate.

  4. To make dressing, use clean mortar and pestle to grind garlic, chilli, sugar and salt into a paste. Stir through lime juice and fish sauce and set aside.

  5. Thread pork onto pre-soaked bamboo skewers. Preheat a barbecue hotplate or large frying pan over a high heat. Add skewers and cook for 3-4 minutes on each side, basting with marinade. Transfer to a serving plate.

  6. Cut noodle mat into 8 even pieces. Put 2 pieces on each of 4 serving plates. Arrange remaining ingredients on a large platter. To serve, top noodle mats with a little of the lettuce, onion, mint, basil and peanut. Top each plate with a pork skewer and spoon over dressing.

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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