Pound the pork loin chops to ⅛ inch thickness, slice in half vertically and horizontally, set aside. To make the marinade – add the muddled scallions, garlic, sugar, fish sauce, soy sauce, molasses, sesame oil, and black pepper to a mixing bowl. Stir to combine. Transfer the marinade to a zip-top bag and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for 2 hours to overnight.
Preheat the grill to high heat. Place the marinated pork in a ‘meat cage’ – coated with non-stick spray. This can be found in most Asian grocery stores. If you can’t locate one, you may thread the meat on a bamboo skewer soaked in water for 15 minutes. Place the meat directly over the flames and cook for approximately 3 minutes, turning frequently until the pork is cooked through with a bit of char. If you would like to use the oven instead, place the pork on a baking sheet and cook under the broiler for 2-3 minutes per side.
Divided the mixed greens evenly among 4 bowls. Add the rice vermicelli noodles, cucumber slices, mint, cilantro, and do chua. Then add the grilled pork and top with the dry roasted peanuts. Slice the spring rolls in half and add two per bowl. Dress the entire dish with the nuoc cham, serve, and enjoy!
Nutrition Information
Serving size: 4
Recipe by at https://hapanom.com/bun-thit-nuong-cha-gio-grilled-pork-spring-rolls-noodles/