Time: 45 min.
Complexity: easily
Servings: 4

Just 200 grams of pork loin is enough to make a delicious dish for four people. Grilled eggplant and green beans help increase the volume, make it healthier by incorporating vegetables, and add flavor. Serve the meat and vegetables in deep bowls with rice noodles and Asian dressing.

Ingredients:

• 2 tablespoons hoisin sauce
• 200 g natural boneless pork loin cutlets (2-3 pcs., 1 cm thick)
• 200 g of thin rice noodles
• 1 Japanese eggplant, sliced ​​diagonally into 1cm thick slices.
• 100 g green beans, ends removed
• 2 tablespoons of vegetable oil
• 1/4 cup fish sauce
• 2 tablespoons light brown sugar
• 4 tsp. rice vinegar
• 1 tsp garlic chili sauce + extra for serving
• 1 cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped roasted peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, rice noodles, eggplants, hoisin sauce, green beans, chili sauce, rice vinegar, cherry tomatoes, Peanut

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Preparation:

Step 1
• Heat a grill pan over medium-high heat.
Step 2
• Brush both sides of each pork cutlet with hoisin sauce and lightly season with salt and pepper. Let the pork rest at room temperature for 15 minutes.
Step 3
• Bring 12 cups of water to a boil in a large saucepan. Remove from heat and add the dry rice noodles, submerging them completely. When the noodles are tender but still slightly firm, about 3 minutes, drain them in a sieve. Set aside.
Step 4
• Toss the eggplant and green beans in oil with a little salt and black pepper, then transfer to the grill. Grill the eggplant until cooked through but still holding its shape, 2-3 minutes per side. Grill the green beans, turning occasionally, until charred in spots and crisp-tender, about 4 minutes. Transfer the eggplant and green beans to a cutting board and cut into bite-sized pieces.
Step 5
• Reduce heat to medium. Grill the pork chops until cooked through, 2 minutes per side. Transfer to a plate and let rest for 5 minutes, then slice thinly across the grain.
Step 6
• In a small bowl, combine the fish sauce, sugar, vinegar, chili-garlic sauce, and 1/2 cup water. Divide the noodles, pork slices, eggplant, green beans, cilantro, tomatoes, peanuts, and fish sauce dressing into four large serving bowls. Serve with the sauce.

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