- 2 lb pork shoulder
- 8 cloves garlic, minced
- 5 Tbsp fish sauce
- 4 Tbsp sugar
- 1/2 tsp ground black pepper
- Canola oil
- 1/2 cup sugar
- 1 lemon, juiced
- 1/2 cup water
- 2 cloves garlic, minced
- 1 carrot, thinly sliced or julienned
- 1 stalk celery, thinly sliced or julienned
- 1-2 tsp chile paste
- 1 pkg glass noodles
- 1 head butter lettuce, torn into small pieces
- 1 cup fresh mint leaves
- 1/4 cup toasted chopped peanuts
Place pork in freezer until it firms slightly, 45-60 minutes. Remove pork from freezer, thinly slice and place in a large resealable plastic bag.
Add marinade of garlic, fish sauce, sugar, pepper, and a drizzle of oil to plastic bag, seal and toss to combine with pork. Refrigerate and let marinate for 1 hour or up to overnight.
To make sauce, in a small bowl, combine sugar, lemon juice, fish sauce, water, garlic, carrot, celery, and chile paste and set aside.
Bring a large pot of water over high heat to a boil. Add noodles and cook until tender, 2-4 minutes. Drain noodles in a colander and rinse with cold water. Set aside.
Remove pork from refrigerator 30 minutes prior to cooking and discard marinade.
Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate.
In batches, add pork and grill on both sides until charred in spots, 5-8 minutes. total. Transfer to a platter. To assemble, place noodles in bowl or on a plate, top with grilled pork, lettuce, and mint. Drizzle with sauce and sprinkle with peanuts.