Chinese Grilled Pork Noodle Bowl
by: Sherri Williams
Grilled pork tenderloin:
1-pound pork tenderloin, trimmed of fat and sliver skin
1 tablespoon Carotino cooking oil (red palm oil)
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon Szechuan pepper corn powder sea salt
3 cups pork stock or chicken stock
2 tablespoons soy sauce
1 shallot, cut in half
3 large garlic cloves, smashed
1 knob fresh ginger
2 teaspoons Chinese five spice powder
2 small chili peppers, cut in half
2-7 ounce bags of Miracle Noodle Pasta, rinsed & dry roasted
3 handfuls mustard greens
2-3 small chili peppers, thinly sliced
fresh basil leaves
fresh mint leaves
fresh cilantro leaves
Preheat grill to medium-high heat.
Combine grilled pork tenderloin ingredients to make paste. Rub paste on pork
tenderloin and marinate for 15 minutes.
Brush the grill with oil. Place pork on grill grates. Cover and cook 12-15
minutes, turning every 2 minutes or so until internal temperature reaches
140˚F. Remove for grill and rest for 10 minutes. Slice thinly on a bias.
Meanwhile add pork stock ingredients to a small stock pot. Bring to a boil,
reduce and simmer for 20-25 minutes. Pour stock through a strainer so you have
only liquid. Return stock to stove to keep hot.
Add noodles, mustard greens and sliced pork to 4 bowls. Pour in hot stock. Top
with chives and chili peppers. Serve with lime slices basil, mint and cilantro.
Yields: 4 servings