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Asian Brined Pork with Vermicelli Noodle Salad
BS' IN THE KITCHEN36Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 150 grams vermicelli noodles
- 1 handful peanuts (chopped)
- 4 pork loin chops
- 2 1/2 cups apple juice
- 2 1/2 Tbsp. salt
- 50 mL soy sauce
- 2 Tbsp. ginger (minced)
- 1 tsp. sesame oil
- 3 cloves garlic (minced)
- 1/2 tsp. five spice (Chinese)
- mixed vegetables
- 3 Tbsp. vegetable oil
- 2 shallots (thinly sliced)
- 2 Tbsp. ginger (finely chopped)
- 2 cloves garlic (minced)
- 1/2 jalapeno (finely chopped)
- 2 green onions (chopped)
- 1/2 handful enoki mushrooms
- 1/2 handful enoki mushrooms
- 2 carrots (julienned)
- 4 pieces broccoli (roughly chopped)
- 1/2 asian pear (julienned)
- 2 handfuls cilantro (chopped)
- 1 handful sprouts
- 1 handful peas (chopped)
- 4 Tbsp. fresh lime juice
- 1/2 cup Thai fish sauce
- 1 Tbsp. sugar
- 2 Tbsp. warm water
- 1/2 cup rice wine vinegar
- 3 Tbsp. sesame oil
- 3 Tbsp. hoisin sauce
- 1 Tbsp. Sriracha
- 1/2 Tbsp. sesame oil
- 1 handful sesame seeds
- hot water (Splash of, until smooth)
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