Lemongrass-Barbecued Pork With Rice-Vermicelli Salad

• Barbecued Pork
• 4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
• 2 large shallots, thickly sliced
• 1 1/2 tablespoons sugar
• 3 tablespoons Asian fish sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
• Rice-Vermicelli Salad
• 1/2 pound rice vermicelli
• 4 medium garlic cloves, quartered
• 3 Thai chiles or 1 large jalapeno, thickly sliced
• 3 tablespoons sugar
• 1/4 cup Asian fish sauce
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped mint
• 1/4 cup fresh lime juice
• 1/3 cup water
• 2 large cucumbers-peeled, halved lengthwise, seeded and thinly sliced crosswise
• Carrot and Daikon Pickles (for serving)
• 3/4 cup white vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 3 large carrots, peeled and sliced crosswise 1/8 inch thick
• 1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks

1. 1. In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.
2. 2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
3. 3. In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
4. 4. Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
5. 5. Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.
6. Carrot and Daikon Pickles
7. 1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours.
8. * The pickles can be refrigerated for up to 1 week.

barbecued pork, garlic, stalks of fresh lemongrass, shallots, sugar, fish sauce, lime juice, vegetable oil, soy sauce, pork loin, ricevermicelli, rice vermicelli, garlic, chiles, sugar, fish sauce, cilantro, mint, lime juice, water, cucumbers, carrot, white vinegar, sugar, kosher salt, carrots, daikon

Taken from www.epicurious.com/recipes/member/views/lemongrass-barbecued-pork-with-rice-vermicelli-salad-52427101 (may not work)