Grilled Pork with Green Papaya Salad and Rice Noodles

• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 (8-inch) piece lemongrass, halved and smashed
• 1/4 cup Japanese soy sauce
• 2 teaspoons sesame oil
• 4 teaspoons sake
• Pinch each of salt and pepper
• 4 teaspoons sugar
• 12 ounces pork loin, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced jicama
• 1/4 cup thinly sliced cucumber
• 1/2 cup thinly sliced green papaya
• 6 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 2 teaspoons tobanjan (Chinese chili paste)
• 1 teaspoon nam pla (fish sauce)
• 10 ounces dried rice noodles
• 4 cups butter lettuce or other leafy greens
• 4 sprigs cilantro
• 4 teaspoons chopped toasted peanuts

1. To make the marinade, combine all the ingredients in a bowl.
2. Add the pork and mix well.
3. Cover and refrigerate for 20 minutes.
4. In the meantime, to prepare the green papaya salad, place all the ingredients in a bowl and toss to combine.
5. To prepare the dressing, place all the ingredients in a small bowl and whisk to combine.
6. Drizzle over the salad and toss to combine thoroughly.
7. Heat a grill or grill pan over high heat.
8. Add the pork and cook on each side for 1 minute, or until cooked through.
9. Transfer the pork to a plate and cover to keep warm.
10. Place a large pot of water over high heat and bring to a boil.
11. Add the rice noodles and cook, following package instructions.
12. Drain well.
13. To assemble, arrange 1 cup of lettuce on each of 4 plates.
14. Divide the noodles among the plates and place on top of the lettuce.
15. Add one-fourth of the green papaya salad and pork to each plate.
16. Garnish with the cilantro and toasted peanuts.

ginger, garlic, soy sauce, sesame oil, sake, salt, sugar, pork loin, red onion, jicama, cucumber, rice wine vinegar, sugar, tobanjan, fish sauce, rice noodles, butter, cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/grilled-pork-with-green-papaya-salad-and-rice-noodles-380551 (may not work)