Grilled Pork with Green Papaya Salad and Rice Noodles

Name: Grilled Pork with Green Papaya Salad and Rice Noodles
Yield: serves 4
Ingredients: 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

December 9, 2011

This Southeast Asian–influenced dish is perfect for summer dining: it is light and refreshing, with tangy sweet-and-sour flavors. I love green papaya, an ingredient that has an appealing crunch and natural sweetness. Lemongrass, another one of my favorite Southeast Asian ingredients, adds a wonderful lemony fragrance. I cook with both at my restaurant.

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