This is another classic fusion dish from Australia. In this case, the recipe is an Asian fusion one.
Ingredients:
4 large garlic cloves, peeled
3 lemongrass stalks, tough outer layers removed and cores minced
2 brown shallots, coarsely chopped
1 tbsp (heaped) brown sugar
2 tbsp fish sauce
2 tbsp fresh lime juice
2 tbsp groundnut oil
1 1/2 tbsp soy sauce
750g pork fillets, cut into 1cm thick slices
For the Dressing:
4 garlic cloves, peeled
2 hot red chillies, coarsely chopped
2 tbsp sugar
60ml fish sauce
8 tbsp fresh coriander (cilantro) leaves, chopped
8 tbsp fresh mint, chopped
60ml lime juice
For the Rice Noodle Salad:
250g dried rice noodles
2 large cucumbers, peeled, de-seeded and sliced thinly
1 carrot, scraped and julienned
Method:
Combine the garlic, lemongrass and shallots in a food processor. Pulse to chop finely then add the sugar, fish sauce, lime juice, oil and soy sauce. Process until thoroughly combined then turn into a non-reactive bowl and add the pork. Stir well to coat the meat then cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for at least 1 hour (best if left over night).
For the dressing, pound together the garlic, chillies and sugar in a mortar. Stir in the fish sauce, coriander, mint, lime juice and 80ml water.
Place the noodles in a large bowl, cover with cold water and set aside to soak for 20 minutes. After this time drain the noodles and place in a pan of boiling water. Cook for 1 minute, or until just tender then drain and rinse under cold, running, water then drain in a colander.
Arrange the noodles in a large serving bowl. Add 3/4 of the dressing mix and toss well to combine.
Remove the pork from the marinade (discard the marinade) and cook either on a hot barbecue or on a hot cast iron griddle pan. Cook for about 2 minutes per side, until charred on the outside.
Arrange the pork, carrot and cucumbers on the bed of noodles. Garnish with a few extra mint leaves and serve accompanied by the remaining dressing.
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