Keto Bun Cha (Grilled Pork with Noodles)

Ingredients

• about 680 g Pork shoulder
• 3 tbsp Coconut aminos
• 2 tbsp Fish sauce
• 3 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Black pepper
• about 225 g Jicama noodles
• 0.5 cup Daikon radish
• 0.5 cup Carrots
• 4 cups Lettuce
• 0.25 cup Mint
• 0.25 cup Cilantro
• 0.25 cup Lime juice
• 1 tbsp Erythritol
• 2 tbsp Water
• 0.25 tsp Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g pork shoulder, 3 tbsp coconut aminos, 2 tbsp fish sauce, 3 cloves garlic (minced), 1 tsp ginger (grated), and 0.5 tsp black pepper. Mix thoroughly to ensure the pork is completely coated. Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld.
2. 2While the pork marinates, prepare the dipping sauce. In a small bowl, whisk together the 0.25 cup lime juice, 1 tbsp erythritol, 2 tbsp fish sauce, 2 tbsp water, and 0.25 tsp red pepper flakes. Stir until the 1 tbsp erythritol is fully dissolved, then set the sauce aside.
3. 3Thinly slice the 0.5 cup daikon radish and 0.5 cup carrots. Wash and separate the 4 cups lettuce leaves. Wash and pick the leaves from the 0.25 cup mint and 0.25 cup cilantro. Rinse the about 225 g jicama noodles thoroughly under cold running water to prepare them for serving.
4. 4Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 190°C (175°C and 190°C). Place the marinated about 680 g pork shoulder on the grill and cook for 5 to 7 minutes per side, until distinct grill marks appear and the internal temperature reaches 74°C when measured with a meat thermometer.
5. 5Remove the cooked about 680 g pork shoulder from the grill and let it rest on a cutting board for 5 minutes; this allows the juices to redistribute, keeping the pork tender. After resting, slice the pork into bite-sized pieces.
6. 6To assemble each serving, place a bed of 4 cups lettuce at the bottom of a bowl, then top with the prepared about 225 g jicama noodles, the sliced grilled pork, and the thinly sliced 0.5 cup daikon radish and 0.5 cup carrots. Garnish generously with the 0.25 cup mint and 0.25 cup cilantro. Serve immediately with the prepared dipping sauce on the side for drizzling over each bowl.

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