Paleo Bún Chà (Grilled Pork with Rice Noodles) - Using Zucchini Noodles

Ingredients

• 1.5 lbs Pork shoulder, thinly sliced
• 4 medium Zucchini, spiralized into noodles
• 4 cloves Garlic, minced
• 2 medium Shallots, minced
• 3 tablespoons Coconut aminos
• 2 tablespoons Fish sauce (Red Boat)
• 2 tablespoons Lime juice
• 1 tablespoon Rice vinegar
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Red pepper flakes
• 1/4 cup Fresh mint leaves, chopped
• 1/4 cup Fresh cilantro leaves, chopped
• 1 cup Bean sprouts

Instructions

1. 1In a medium bowl, combine the 4 cloves of minced garlic, 2 minced shallots, 3 tablespoons of coconut aminos, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1/2 teaspoon of red pepper flakes. Add the 1.5 lbs of thinly sliced pork shoulder to the bowl and toss to coat. Let the pork marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. 2Preheat your grill to medium-high heat, about 400-450°F (200-230°C).
3. 3Place the marinated pork slices on the preheated grill. Cook for 3-4 minutes per side, until the pork is cooked through and has a slightly caramelized appearance. The internal temperature should reach 145°F (63°C). Remove the pork from the grill and set aside.
4. 4While the pork is grilling, you can prepare the zucchini noodles. If you prefer them slightly softened, heat a large skillet over medium heat. Add the 4 medium spiralized zucchini noodles and sauté for 2-3 minutes, tossing gently, until they are just tender. Alternatively, you can serve them raw.
5. 5Divide the prepared zucchini noodles among four serving bowls.
6. 6Top the zucchini noodles in each bowl with the grilled pork slices. Sprinkle the chopped 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and 1 cup of bean sprouts over the pork.
7. 7Serve immediately with any extra marinade from the pork bowl as a dipping sauce on the side.

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