Slow Cooked Vietnamese Pork
Ingredients
- 1 8-ounce package Vietnamese rice vermicelli noodles
- 6 boneless center-cut pork loin chops
- Salt and pepper to taste
- 1/2 cup thinly sliced onions
- 2 garlic cloves, thinly sliced
- 1/4 cup hoisin sauce
- 1/4 cup fish sauce
- 1/4 cup sweet chili sauce
- 1/4 cup honey
- 1 teaspoon lemon grass puree (I use Gourmet Garden)
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- Thinly sliced green onions and chopped fresh cilantro and basil, for garnish
Instructions
Cook rice vermicelli according to package directions; drain and set aside. Place pork between two sheets of waxed paper. With the flat side of a meat mallet, pound each piece to 1/2-inch thick. Lightly season both sides with salt and pepper and arrange in bottom of slow cooker. Layer onions and garlic on top. In a medium bowl, whisk together hoisin sauce and next six ingredients (through black pepper). Pour mixture over chops. Cover slow cooker and cook on low for 4 hours. Transfer pork to a plate and tent with foil to keep warm. Measure out 1/4 cup of the cooking liquid and pour into a small bowl. Add cornstarch and whisk until dissolved. Carefully transfer remaining liquid to a large saucepan; bring to a boil. Whisk in cornstarch slurry and cook, stirring occasionally, until sauce thickens, about 5 minutes. Add cooked rice vermicelli to sauce and toss until evenly coated. To serve, divide rice noodles evenly among 6 plates, top with sliced pork and garnish with sliced green onions and chopped fresh cilantro and basil. Makes 6 servings.