Pork Vermicelli Salad

1/2 Cup     Chopped Green Onion chopped                3 tbsp         Packed Brown Sugar

2 tbsp         Lime Juice & Fish Sauce

1 tbsp         Vegetable Oil

1/2 tsp       Pepper

4                  Pork Loin Centre Chops, Boneless

1/4 Cup    Chopped Roasted Peanuts

Salad:

4 oz            Vermicelli

4 tbsp        Lime Juice

1  tbsp       Granulated sugar

                                                                                                           2 tbsp        Boiling Water
                                                                                                           4 tbsp        Fish Sauce
                                                                                                           2                  Cloves Garlic
                                                                                                           1/2 tsp      Minced Hot Pepper
                                                                                                           2 Cups       Shredded Leaf Lettuce
                                                                                                           1/2 Cup    Finely Grated Carrot
                                                                                                           1/4 Cup    Fresh Mint Minced
                                                                                                           1/4 Cup    Shredded Fresh Coriander

Directions:

     In a bowl whisk together chopped green onions, brown sugar, lime juice, fish sauce, oil, Pepper. Add pork turning to coat. Cover and marinade for 15 minutes.
Vermicelli salad:
     Meanwhile, in a large bowl, soak vermicelli in boiling water for 5 minutes. Drain and rinse with cold water; squeeze well and return to bowl. In a small bowl, whisk together lime juice, sugar, boiling water, fish sauce, garlic, hot pepper; add to vermicelli. Add lettuce, carrots, mint, and coriander. Toss to coat. Set aside.
     Pour marinade from pork into a small sauce pan, set aside. Pour pork on a greased grill over medium high heat; close lid and grill turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer pork to plate, and tent with foil. Let stand for 5 minutes before thinly slicing.
     Meanwhile, bring reserved marinade to boil over high heat; reduce heat and simmer until syrupy, 4 to 5 minutes. Arrange vermicelli on plates. Top with pork, sprinkle with peanuts ( if using). Serve with syrupy sauce. Makes 4 servings.