Serves: 4
Total Calories: 63

For the Pork and Marinade / Dressing:
1 pork tenderloin or 2 pork chops (about 8 ounces)
1/4 cup asain fish sauce
1/4 cup lime juice, fresh
2 tablespoons light brown sugar, firmly packed, or honey
3 cloves garlic, minced
1/2 teaspoon black pepper, freshly ground
For the Salad:
1 cucumber, peeled, seeded and thinly sliced
2 cups cabbage napa, thinly sliced, or iceberg lettuce
1 cup bean sprouts, mung
2 shallots, sliced paper-thin
1 to 6 Thai, jalapeno, or serrano chiles, thinly sliced (for a milder salad, seed the chiles)

1. Trim any sinew or large pieces of fat off the pork. Combine the ingredients for the marinade/dressing in a medium-size bowl and stir until the sugar is dissolved. Transfer half of this mixture to a second bowl for the dressing. Add the pork to the remainder and let marinate, covered, in the refrigerator for 1 to 2 hours, turning the meat several times.

2. About 45 minutes before serving, preheat the grill to medium-high.

3. When ready to cook, drain the pork and blot dry. Reserve the marinade. Oil the grill grate, then place the pork on the hot grate. Grill the pork until cooked, 6 to 8 minutes per side for a tenderloin, 3 to 6 minutes per side for chops, using tongs to turn and basting only the first side with any excess marinade. When cooked, the internal temperature should be 160°F on an instant-read meat thermometer. Transfer the pork to a cutting board and let rest for 5 minutes.

4. Meanwhile, add the cucumber, napa cabbage, bean sprouts, shallots, chiles, scallions, mint, basil, and cilantro to the dressing in the bowl and toss gently but thoroughly to mix. Mound the salad on plates or a platter. Thinly slice the pork on the diagonal and fan out the slices on top of the salads. Sprinkle the salads with the rice powder (if using), garnish with mint sprigs, and serve immediately.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 63
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate