PREPARATION: 15 MIN   |   COOKING: 20 MIN   |   READY IN: 35 MIN 

Grilled pork marinate (serves 4)

• 500g pork chops
• 1 tbsp fresh grated ginger 
• 1 clove garlic, grated 
• 1/4 C fish sauce 
• 2 tbsp soy sauce 
• 2 tbsp sugar 

 Method 

1. Slice into thin slices (1mm) or get sliced pork from butcher. Mix and toss all ingredients in a bowl. Marinate and set aside for 30 minutes or more.
2. Heat a large fry pan to high heat. Drain the pork well. Add one  tbsp of peanut or rice bran oil to the fry pan. Stir fry the pork for 1-3 minutes until sauce  is reduced.

Note: Grilling over charcoal BBQ will yield better flavours! 

 

 Lime and coriander sauce 

• 1/2 C warm water 
• 3 tbsp sugar 
• 1/4 C rice vinegar 
• 2 whole limes, juiced and zested 
• 1 tbsp fish sauce 
• 1 garlic clove, grated 
• 1/4 C sliced carrot & white radish 
• 1 bunch chopped coriander 
• 1 chilli, sliced (optional) 

 Method

1. Mix the warm water and sugar in a small bowl. Stir until the sugar is dissolved.
2. Add the rest of the ingredients and set aside.

Note: it can served cold or warm. 

 

Salad 

• 1 pack cooked rice vermicelli noodles 
• 2 C home grown lentil sprouts 
• 1 C home grown alfalfa sprouts 
• 6 lettuce leaves
• Handful of mint and coriander 
• 1 - 2 chilli, sliced 
• Sydney Sprout Delicious Crispy Shallots (as topping)

 Method  

1. Line the bottom of four bowls with some lettuce and then add a large handful of noodles.
2. Next, add on with sprouts, mint, coriander and chilli. Place the pork on top, and sprinkle some crispy shallots.
3. Serve with lime coriander sauce on the side.

Note: you can cook your own rice vermicelli noodles.