CHINESE ROASTED PORK WITH
TOASTED RICE NOODLES AND VEGETABLES
Source: Chef Cody
Servings: 2

Boneless pork loin is marinated in a mixture of rice vinegar, soy sauce, ginger, garlic and sake. It is roasted and served with rice noodles that are oven-toasted and cooked with julienned vegetables, seasoned with shallots, sake and soy sauce. This is served with wasabi paste, pickled ginger, seaweed and black sesame seeds.

10 oz. piece of boneless Pork loin
MARINADE:
3 cloves of garlic, minced
4 oz. rice vinegar
2 oz. soy sauce
1 pinch crushed red pepper flakes
1/2 tsp. minced fresh ginger
4 oz. sake (rice wine)
TOASTED RICE PASTA/NOODLES AND VEGETABLES:
8 oz. dry rice pasta/noodles
1/2 cup of each: julienned carrots, water chestnuts, leek, pea pods, bamboo shoots, red bell pepper, and Daikon radish
2 shallots, minced
2 cloves of minced garlic
2 oz. sake
2 oz. soy sauce
Toasted sesame oil
GARNISHMENT:
4 oz. wasabi paste
4 oz. pickled ginger
4 oz. pickled seaweed
Sprinkles of black sesame seeds

Leave fat side on pork loin.

Combine ingredients for marinade and place pork in marinade for 12 hours.

Preheat oven to 350 degrees.

Remove meat from marinade and rub pork with about 1 oz. of sesame oil before searing. Sear the meat in a saute pan, then bake in oven at 350 degrees until it reaches 150 degrees internal temperature.

TOASTED RICE NOODLES AND VEGETABLES:
Roll rice noodles in a little of the toasted sesame oil till noodles are coated. Spread out on baking sheet.

Preheat oven to 350 degrees and roast coated noodles till golden brown.

Allow noodles to cool, then boil, using pasta directions. Cool pasta. P

lace a little of the remaining sesame oil in hot saute pan or wok; add garlic and shallots and saute for approximately one minute.

Add julienned vegetables to pan and saute for another 3 minutes.

Now add the cooked roasted pasta. Once the pasta is lukewarm, add soy sauce and sake and allow mixture to come to a light simmer; heat thoroughly.

TO SERVE:
Place pasta and vegetables in soup bowls. Slice pork loin and place pork in circle over noodle and vegetables in bowl. Garnish with wasabi paste, pickled ginger, pickled seaweed andsprinkles of black sesame seeds