Lemongrass Pork

Instructions:

Make marinade
Cut pork into ¼ inch slices, put in bowl and cover with marinade. Refrigerate 4 hours to overnight.
Make Asian dressing and set aside (best made the day before)
Grill or stir fry pork (pull off any lemon grass)
Cook rice vermicelli until al dante
Cut romaine into small pieces and toss with chopped mint
Assemble in a bowl: lettuce/mint, noodles, pork, carrots and cucumber, top with peanuts and dress with sauce

Ingredients:

pork shoulder

carrot (shredded or julienned)

cucumber (julienned)

romaine lettuce

fresh mint

peanuts (chopped)

rice vermicelli

Marinade:

¼ c lemongrass (chopped and smashed)

¼ c sugar

2T fish sauce

1T black pepper

3 gloves garlic (minced)

2 shallots or yellow onion (minced)

3T sesame oil

2T thick soy sauce

3T toasted sesame seeds

Asian dressing:

¼ c sugar

1 lemon (juiced)

1/3 c fish sauce

½ c water

2 cloves garlic (minced)

1 carrot (shredded)

1T chili paste