Ingredients

  • Pork
  • 450 gram boneless pork butt, halved along grain
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine or sake
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • ½ teaspoon salt & peper
  • For Dressing
  • ¾ cup seasoned rice vinegar
  • ½ cup peanut oil
  • 3 tablespoon fresh lime juice
  • 3 tablespoon fresh ginger, finely grated
  • 1 large jalapeño, seeded and minced
  • For Salad
  • 225 gram bean-thread noodles, =cellophane, glass, mung bean noodles
  • 335 gram chinese long beans, or green beans, cut into 3" pieces
  • 450 grams seedless cucumber, halved lengthwise, diagonally sliced 1/8"
  • 8 green onions, cut into matchsticks
  • 1 mango chopped, peeled, pitted, thinly sliced
  • 2 carrots chopped, cut into matchsticks
  • ½ cup cilantro leaves
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves, preferably Thai basil

Directions

1. Pork Cut pork along the grain into long 1 1/2 to 2"(3.5-5cm) wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24 hours.
2. Put oven rack in lower third of oven and preheat oven to 375*F/190*C/GM5. Put 1/2"(1.25cm) water in a 13x9" (32x22cm) roasting pan and place a metal rack across top of pan (rack should not touch water). Remove pork from marinade, reserving marinade, and arrange pork strips 1"(2.5cm) apart on rack. Roast in oven 15 minutes.
3. Meanwhile, bring marinade to a boil in a saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
4. Brush both sides of pork with marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2-3 times for 10 minutes more.
5. Increase oven temperature to 400*F/200*C/GM6 and roast pork until strips are mahogany-colored and caramelized on edges, 10-15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
6. Make Dressing while pork Roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.
7. Cook Noodles and Beans for Salad while Pork finishes Roasting: Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
8. Cook beans in a pot of boiling salted water, uncovered, until crisp-tender, 4-5 minutes. Blanch, reserving cooking liquid in pot. Drain beans and pat dry.
9. Return bean cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
10. Assemble Salad: Cut as much pork as desired for salad across the grain into 1/4" slices. Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
11. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some drissing and serve remaining dressing on the side.
12. NOTE: You can substitute pork tenderloin for the pork butt.
13. Dressing can be made 1 day ahead. Bring to room temperature before using.
14. The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen for 1 month.

Notes
Original serves 10. Annise, Janet & Jan Birthday party 6/4/06.


Categories
Asian, Noodle, Roast Pork, Salad, bean thread noodles
Keywords
Salad, Roast Pork, Asian, Noodle, bean thread noodles
MacGourmet downloadCellophane-Noodle Salad with Roast Pork. To import, drag image to your MacGourmet recipe box.