Vietnamese Pork Salad - cooking recipe

Ingredients

2 boneless pork chops
Dressing
1/3 cup rice vinegar
1/4 cup mirin
3 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons sugar
1/2 teaspoon thai chili-garlic sauce (Sriacha)
Salad
3 ounces rice vermicelli
1/2 head napa cabbage, cored and sliced
1/2 cup fresh cilantro
1/2 cup of fresh mint
2 green onions, sliced

Preparation

Slice pork chops in half horizontally; pound to an even thickness.
Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
Prepare noodles according to package directions.
Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
Arrange salad and noodle mixture on a serving platter and top with pork.