This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.
· 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.
Recipe information
Total Time
7 hr
Yield
Makes 10 first-course servings
Ingredients
For pork
For dressing
For salad
Preparation
Make pork:
Step 1
Cut pork along the grain into long 1 1/2- 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.
Step 2
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).
Step 3
Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
Step 4
Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
Step 5
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.
Step 6
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). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
Make dressing while pork roasts:
Step 7
Blend together all dressing ingredients in a blender until smooth. Stir before using.
Cook noodles and beans for salad while pork finishes roasting:
Step 8
Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
Step 9
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, reserving cooking liquid in pot. Drain beans and pat dry.
Step 10
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.
Assemble salad:
Step 11
Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
Step 12
Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
Step 13
Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
