Spicy Noodle Salad Pork Skewers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Nongyao’s take on pork skewers with a lemongrass marinade. Rice vermicelli salad, crunchy veggies, herbs. Sweet, sour, spicy balance. White pepper, tamarind kick. Grill pork quick, toss noodles with chili vinaigrette. Mint leaves finish. No nuts, dairy, eggs. Asian fusion, bold flavors. 6 servings.
Prep:
Cook:
15 min
Total:
Servings:
6 servings
#grilled pork
#spicy salad
#vermicelli
#lemongrass
#Thai cuisine
#no dairy
#no nuts
Spicy. Tangy. Crunchy. This style twists pork skewers with lemongrass and white pepper sides. The pork, marinated briefly but intense–garlic, coriander root cover over smoky grill. Quick flame, charred spots, juicy inside. Vermicelli soaking up chili and tamarind notes, sharp vinegar cutting through oil. Red cabbage snaps against tender noodles and herbs erupt mouth-freshness. Mint back for cooling where heat lingers. A bit sweeter cassonade for balance. Thick chili paste meets tangy calamansi, a twist on tradition. All in all, a layered salad-meets-grill combo that plays with texture and taste, no dairy or nuts. Grab skewers, toss salad, eat hot or cold.
Ingredients
- Brochettes
- 3 gousses d’ail, pelées
- 20 ml (1 ½ c. à soupe) de racines ou tiges de coriandre
- 1 branche de citronnelle, finement hachée
- 12 ml (2 c. à thé) de grains de poivre blanc
- 20 ml (1 ½ c. à soupe) de cassonade
- 25 ml (1 ½ c. à soupe) de sauce soya réduite en sodium
- 25 ml (1 ½ c. à soupe) de sauce de poisson
- 25 ml (1 ½ c. à soupe) d’eau
- 10 ml (2 c. à thé) d'huile de sésame à la place de végétale
- 400 g (14 oz) de rôti d’échine de porc, tranché en lanières
- Vinaigrette
- 60 ml (1/4 tasse) de vinaigre de riz
- 80 ml (1/3 tasse) d'huile végétale
- 20 ml (1 ½ c. à soupe) de sambal oelek
- 10 ml (2 c. à thé) de mirin
- 10 ml (2 c. à thé) de sauce de poisson
- 15 ml (1 c. à soupe) de pâte de piment thaïe
- 15 ml (1 c. à soupe) de jus de calamansi au lieu de pâte de tamarin
- Salade
- 90 g (¾ tasse) de vermicelles de riz
- 50 g (½ tasse) de chou rouge finement émincé
- 25 g (3/4 tasse) de coriandre, ciselée
- 3 oignons verts, émincés
- 2 branches de céleri, émincées
- 1 petit poivron rouge, en fines lanières
- 1 grosse carotte, coupée en fines rondelles
- 1/2 concombre anglais, coupé en demi-rondelles
- Feuilles de menthe fraîches tout usage
About the ingredients
Reducing quantities intensifies flavors without saturating. Switching oil to toasted sesame adds nuttiness, matching lemongrass citrus well. Calamansi juice replaces tamarind paste for sharp acidity and a subtle orange aroma, keeping the tang fresh. Cutting down vermicelli allows more veggie crunch, balancing carbs with fiber. Red cabbage instead of green makes the salad visually vibrant and adds extra bite. Use freshly ground white pepper for sharpness, a crucial aromatic note. Marinate pork no more than 35 minutes to avoid texture change; overnight is too much here. Use metal or soaked wooden skewers to avoid burning, brush grill before to prevent sticking. Pounding aromatics coaxes essential oils out for a punchier marinade. All components should be prepped before starting grill — multitasking keeps timing tight and flavors intact.
Method
- Brochettes
- Piler ail, racines de coriandre, citronnelle, poivre blanc dans un mortier. Pâte grossière mais homogène.
- Ajouter cassonade, sauce soya, sauce de poisson, eau, huile de sésame. Mélanger bien.
- Mélanger porc avec marinade. Filmer, au frigo entre 25 et 35 minutes (bien permettre goût pénétrant).
- Vinaigrette
- Fouetter vinaigre de riz, huile végétale, sambal oelek, mirin, sauce de poisson, pâte piment, jus calamansi ensemble. Mettre de côté.
- Salade
- Faire tremper vermicelles dans eau tiède 15-22 minutes. Égoutter, rincer à l’eau froide.
- Faire bouillir grande casserole d’eau légèrement salée. Plonger vermicelles 2-3 minutes, juste tendres. Égoutter, rincer à l’eau froide. Égoutter soigneusement.
- Transférer vermicelles dans grand bol.
- Montage
- Préchauffer barbecue très chaud. Huiler la grille.
- Embrocher porc sur 10 à 12 brochettes de bois (trempées 25-35 min) ou métal.
- Griller de 3 à 5 minutes chaque face, viande bien dorée, cuisson complète sans dessécher.
- Verser la moitié de la vinaigrette sur vermicelles. Mélanger doucement, enrober toute la pâte.
- Ajouter chou rouge, coriandre, oignons verts, céleri, poivron, carotte, concombre. Mélanger délicatement.
- Disposer salade dans assiettes individuelles, placer brochettes à côté.
- Garnir généreusement feuilles de menthe au goût.
- Servir vinaigrette restante à part.
Cooking tips
The start is aromatic paste smashing—don’t rush, get garlic and coriander root creamy. Add liquids, stir fully before tossing meat for full coverage. Chill max 35 min—key for texture and balance, not mushy. Meanwhile vinaigrette mixes fast, keep whisking so chili disperses evenly. Vermicelli needs soaking then boiling briefly—critical to get tenderness that resists sogginess once tossed with oil and vinegar. Drain well, no excess water. Heat grill high, oil grid to avoid pork sticking. Skewering takes patience: space pork pieces so heat cooks all sides. Flip evenly, 3 to 5 minutes each side for juicy doneness but some char. Toss half vinaigrette with noodles first so strands soak flavor uniformly. Add veggies last, fold gently to avoid breaking noodles. Serve finished salad with skewers, fresh mint on top adds floral freshness and cool contrast. Keep extra vinaigrette at table to adjust heat and acidity per bite.
Chef's notes
- 💡 Use wooden skewers soaked in water before grilling to prevent burning during high heat. Metal skewers are another option. Ensure spacing between pork pieces on skewers. This allows heat around all sides for even cooking. Keep the grill very hot. Check meat closely for doneness.
- 💡 When making the marinade, smash garlic and coriander root well. Use a mortar and pestle for proper texture, create a creamy paste. Add wet ingredients slowly. Stir until mixed fully. Marinate pork for maximum 35 minutes for best texture. Longer will make it mushy.
- 💡 Vermicelli needs soaking first. Use warm water, not hot, for 15 to 22 minutes. Then boil in lightly salted water for just 2 to 3 minutes. This gives the right tenderness. Rinse immediately after draining. Excess water ruins the dish.
- 💡 Chili vinaigrette is key. Mix rice vinegar, sambal oelek, mirin, and other ingredients fast. Whisk constantly. Don’t skip any step here. Toss half with noodles first before adding veggies. This ensures every noodle absorbs the flavor. Mixing gently is crucial.
- 💡 Fresh mint at the end is essential. Add it generously for great freshness. It cools the heat from chili. Use it liberally in serving. Garnish helps balance bold flavors. Keep some vinaigrette on the side for those who want extra kick or acidity.
Common questions
How to know when pork skewers are done?
Check for golden brown color, juices run clear. This means it's cooked through. Internal temp should reach around 145°F. Let rest a few minutes for juices to stabilize.
What if I don’t have calamansi juice?
Lemon or lime could work instead. Both add acidity. But calamansi gives a special twist that's hard to replace. Experiment with equal parts to see how it changes flavor.
Can I make this recipe ahead?
Yes but be careful. Marinade and prep salad components ahead keeps flavors fresh. But assemble only right before serving. Salad can't sit too long, for best texture eat within two hours.
How to store leftovers?
Keep in airtight container in fridge. Good for up to 2 days. Can separate skewers from salad to maintain texture. Reheat pork if desired but will lose some juiciness.
