Cellophane-Noodle Salad with Roast Pork

Name: Cellophane-Noodle Salad with Roast Pork
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 10
Cuisine: Global
Ingredients: 227 grams very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles); 2 thin carrots, cut into 1/8-inch-thick matchsticks; 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick; 118 milliliters loosely packed fresh small basil leaves; 118 milliliters loosely packed fresh cilantro leaves; 1 Tbsp finely chopped peeled fresh ginger; 3 Tbsps finely grated peeled fresh ginger; 118 milliliters loosely packed fresh mint leaves; 1 teaspoon finely chopped garlic; 340 grams Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces; 59 milliliters hoisin sauce; 1 large fresh jalapeño chile, seeded and minced; 3 Tbsps fresh lime juice; 1 firm-ripe mango, peeled, pitted, and thinly sliced; 454 grams solid piece boneless pork butt (shoulder), halved along the grain; 59 milliliters Chinese rice wine or sake; 1 teaspoons salt; 1 bunch scallions, cut into matchsticks; 177 milliliters seasoned rice vinegar; 59 milliliters soy sauce; 118 milliliters peanut or vegetable oil

Cellophane-Noodle Salad with Roast Pork is a dairy free recipe with 10 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 300 calories, 11g of protein, and 14g of fat. Head to the store and pick up vegetable oil, mint leaves, beans, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 7 hours.

Instructions

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips.

Ingredients you will need

Grains

Pork

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.

Ingredients you will need

Pork

Equipment you will use

Ziploc Bags

Bowl

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 2

Ingredients you will need

Pork

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

Ingredients you will need

Marinade

Pork

Equipment you will use

Oven

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled).

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.

Ingredients you will need

Marinade

Pork

Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes).

Ingredients you will need

Pork Roast

Pork

Equipment you will use

Oven

Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Equipment you will use

Cutting Board

Aluminum Foil

Blend together all dressing ingredients in a blender until smooth. Stir before using.

Equipment you will use

Blender

Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Cut noodles in half with kitchen shears.

Ingredients you will need

Pasta

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot.

Ingredients you will need

Water

Ice

Equipment you will use

Slotted Spoon

Skimmer

Bowl

Pot

Drain beans and pat dry.

Ingredients you will need

Beans

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes.

Ingredients you will need

Pasta

Drain noodles in colander and rinse under cold water to stop cooking.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Drain noodles again, then spread out on paper towels and pat dry.

Ingredients you will need

Pasta

Spread

Equipment you will use

Paper Towels

Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.

Ingredients you will need

Grains

Pork

Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.

Ingredients you will need

Pasta

Beans

Equipment you will use

Bowl

Arrange pork, noodles, beans, and remaining salad ingredients on a large platter.

Ingredients you will need

Pasta

Beans

Pork

Drizzle with some of dressing and serve remaining dressing on the side.

· You can substitute pork tenderloin for the pork butt.· Dressing can be made 1 day ahead. Bring to room temperature before using.· 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, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.

Ingredients you will need

Pork

Boston Butt