Rob Newton, from the Nightingale Nine in Brooklyn, New York, crafted this standout dish for the National Pork Board at their 2017 Pork Crawl.
- Pork sirloin chop, boneless 3 lb
- Kosher salt as needed
- Black pepper as needed
- Pressed rice noodle sheets as needed
- Grilled baby collared greens and cucumber salad as needed
- Bun Cha Pork Marinade
- Scallions, rough chop 6 ea.
- Shallots 2 ea.
- Garlic cloves 6 ea.
- Fish sauce 1 cup
- Sugar, white ¼ cup
- Honey 1/2 cup
- Black pepper 2 tsp.
- Vegetable oil 1 cup
For the Pork: Marinate the pork for a minimum of one day or up to two days. Season with salt and pepper to taste. Grill chops to order, until the internal temperature reaches 145 ̊F. Remove from heat and allow to rest for at least 3 minutes before slicing.
For the Bun Cha Pork Marinade: Puree all ingredients.
To serve: Rehydrate the rice noodles with boiling water and drain. Place noodles on the bottom of the plate and top with sliced pork and juices. Serve with salad.