This recipe takes a while to make, but to me, it was definitely worth it. Enjoy!
For the Pork
- 1 lb. solid piece Circle B Ranch pork butt (shoulder) or pork tenderloin
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup Chinese rice wine or sake
- 1 Tbsp. finely chopped, peeled fresh ginger
- 1 tsp. finely chopped garlic
- ½ tsp. salt
For the Peanut Dressing (from New York Times)
- 2 Tbsp. Asian fish sauce
- 2 Tbsp. rice vinegar
- 6 Tbsp. lime juice
- 2 Tbsp. soy sauce
- 1 1-inch chunk ginger, peeled & sliced
- 4 Tbsp. natural unsalted peanut butter
- 2 tsp. sesame oil
- Pinch of cayenne
For the Salad
- 8 oz. very thin bean-thread noodles (also called cellophane, glass, or mung bean noodles)
- ¾ lb. Chinese long beans or green beans, trimmed and cut into 3-inch pieces
- 1 seedless cucumber, halved lengthwise and sliced diagonally 1/8-inch thick
- 1 bunch scallions, cut into matchsticks
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 2 thin carrots, cut into 1/8-inch-thick matchsticks
- ½ cup loosely packed fresh cilantro leaves
- ½ cup loosely packed fresh mint leaves
- ½ cup loosely packed fresh small basil leaves
Prepare the Pork
- Cut pork along the grain into long 1 ½ to 2-inch-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.
Roast the Pork
- Put oven rack in lower third of oven and preheat to 375° F. Put ½ inch water in a 13×9-inch 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 inch apart on rack. Roast in oven 15 minutes.
- Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute. 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 at least 2 or 3 times, 10 minutes more (try to brush it enough times to use up the marinade).
- Increase oven temperature to 400° F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork shoulder will need the most time, tenderloin the least; total cooking time will be about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
Make the Peanut Dressing
- In a blender or small food processor, puree all dressing ingredients into a smooth sauce, about the thickness of heavy cream.
Cook the Noodles & Beans
- While the pork roasts, soak noodles in cold water (enough to cover) until pliable, about 15 minutes. Drain in a colander. Cut noodles in half with kitchen shears.
- Cook beans in a 5 to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
To Assemble the Salad
- Cut as much pork as desired for salad across the grain into ¼-inch-thick slices. Toss noodles with ¼ cup dressing in a bowl. Toss long beans with 2 Tbsp. dressing in another bowl. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of the dressing and serve remaining dressing on the side.
- Serving Size: 4