Grilled Pork Noodle Bowls With Watermelon Salsa
Grilled pork with a Vietnamese inspired marinade served on a bowl of noodles, lettuce, and cucumber, and topped with a refreshing watermelon salsa
Servings: 3 bowls
Calories: 631kcal
Ingredients
- 1 1/2 pounds pork shoulder steaks
- 1/4 cup fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1/4 cup lime juice
- salt and pepper
Salsa
- 2 cups diced watermelon
- 1 jalapeno diced seeds optional
- 1 clove garlic grated
- 1 lime juice of
- 1 tablespoon fish sauce
- 1 shallot minced
- 1 tablespoon honey
- 10 leaves fresh mint chopped
Bowls
- 8 ounces rice noodles soaked in warm water until tender
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- 1 lime juice of
- 2 cups shredded lettuce
- 1 cup sliced cucumbers
Instructions
- Mix the fish sauce, lime juice, and sugar in a bowl and pour it over the pork steaks. Allow to rest in the fridge for an hour or two, but no longer than 3 hours.
- Make the salsa by mixing all the salsa ingredients in a large bowl. Set aside until ready to use.
- When the rice noodles are tender, strain from the warm water and toss in the sesame oil, fish sauce, and lime juice. Store in the fridge until ready to use.
- Grill the steaks over very high heat to char all over and cook through.
- Allow the pork to rest for 5 minutes after it comes off the grill, then slice it thin. Save all the juices from the pork and stir them into the rice noodles.
- Build the bowls starting with the noodles, then the lettuce and cucumbers. Top with the steak, then the salsa, adding extra spoonfuls of the juice from the salsa.
Nutrition
Calories: 631kcal | Carbohydrates: 89g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 2730mg | Potassium: 810mg | Fiber: 2g | Sugar: 23g | Vitamin A: 890IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 3mg