Grilled Pork Bun Bowls Grilled Pork Bun Bowls

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

This bowl is fresh, colourful and on your table in 30 minutes.

  • Total time 30 minutes
  • Portion size 4 servings



In small bowl, whisk together shallot, Thai pepper, lime juice, brown sugar, 2 tbsp of the oil and fish sauce. Let stand for 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold water; drain. Transfer noodles to separate bowl; toss with remaining 2 tbsp oil. Set aside.

Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Sprinkle pork with salt and pepper. Place on grill; close lid and cook, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 6 minutes. Transfer to plate; tent with foil. Let rest for 5 minutes before thinly slicing.

Divide noodles, baby greens, carrots, radishes, tomatoes, mint and cilantro among bowls; top with pork. Drizzle with any pork juices and 1/4 cup of the shallot mixture. Garnish with peanuts and serve with lime wedges (if using).

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 939 mg
  • Sugars 15 g
  • Protein 37 g
  • Calories 574
  • Total fat 24 g
  • Potassium 924 mg
  • Cholesterol 79 mg
  • Saturated fat 5 g
  • Total carbohydrate 52 g


  • Iron 17
  • Folate 34
  • Calcium 6
  • Vitamin A 77
  • Vitamin C 37
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Lunch & Dinner

Grilled Pork Bun Bowls