Recipe Ingredients:
- 3 lbs of One Mile Ranch Pork Shoulder Roast, diced
- Carrots
- Cucumber
- Lettuce
- Bell pepper
- Peanuts
- Red chili flakes
- Fish sauce
- Deep fried onions
- Hoisin sauce/hot sauce
- 1 package Vermicelli rice noodles
MARINADE:
- 3 tbsp Hoisin Sauce
- 1 tbps fish sauce
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 3 tbps olive oil
Directions:
- Mixed the ingredients of the marinade together and add the thinly sliced pork. Marinate for at least one hour up to overnight.
- Fold each pork strip in s-shape and add to the skewer until the skewer is full.
- BBQ on high for about 5 minutes or until done. Check doneness by looking in the middle of one of the folds of pork.
- Thinly slice the vegetables and prepare the rice noodles according to the package. Dilute the fish sauce with water to taste and add red chili flakes.
- Put the bowls together with the rice noodles on the bottom, the BBQ’d meat, vegetables, peanuts, fried onion, etc. on the top.
- Drizzle with Hoisin and hot sauce. Pour the diluted fish sauce over the whole bowl.
ENJOY!