Vietnamese Pork Salad

• 2 boneless pork chops
• Dressing
• 1/3 cup rice vinegar
• 1/4 cup mirin
• 3 tablespoons fish sauce
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons sugar
• 1/2 teaspoon thai chili-garlic sauce (Sriacha)
• Salad
• 3 ounces rice vermicelli
• 1/2 head napa cabbage, cored and sliced
• 1/2 cup fresh cilantro
• 1/2 cup of fresh mint
• 2 green onions, sliced

1. Slice pork chops in half horizontally; pound to an even thickness.
2. Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
3. Prepare noodles according to package directions.
4. Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
5. In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
6. Arrange salad and noodle mixture on a serving platter and top with pork.

pork chops, dressing, rice vinegar, mirin, fish sauce, olive oil, sugar, thai chiligarlic, salad, rice vermicelli, cabbage, fresh cilantro, mint, green onions

Taken from www.food.com/recipe/vietnamese-pork-salad-422568 (may not work)