2 tbsp soft dark brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1 shallot, finely chopped
1 garlic clove, crushed
2 pork chops, fat trimmed
150 g cooked rice noodles
1 cucumber cut into batons
1 tbsp rice wine vinegar
1 red chilli, thinly sliced, to serve
handful mint leaves only, to serve
- Put the sugar, fish sauce, soy, shallot and garlic in a dish with a splash of water. Mix well, then add the chops and leave to marinate for 15 minutes, turning now and again.
- Put the chops on a baking tray and grill on high, brushing them with the marinade until they are cooked through, glazed and sticky.
- Toss the rice noodles and cucumber with the vinegar and put on plates. Slice the pork and sit it on top. Scatter over the chilli and mint leaves to serve.