Get some pork on your fork16

Posted on June 15, 2008 by ChristieDinner Time, Gluten Free

Ariel Shot

Close up
[Spicy pork noodle salad]

Well, in this case, on your chopstick -but it just doesn’t sound as good.

The other night I made a delicious roast pork for dinner and the leftovers were sitting in the fridge screaming out for attention.

My mind immediately wandered to a freshly toasted sandwich piled high with thick slices of pork and lashings of sweet apple sauce, but then I chastised myself for being too predictable (and unhealthy).

As it was cloudy and windy outside I decided to go with something fresh and spicy. Perhaps that is because I’m a little bit loopy, or maybe I’m craving Summer even though Winter just started. Yep, let’s go with that.

Anyway, I’ve been meaning to use the ingredients I got from the Asian grocery the other week and this was the perfect opportunity. If you’re wondering about the kaffir lime leaves, don’t worry they didn’t go to waste. I put them in a little container and froze them. They keep beautifully and defrost at room temperature without any damage to the texture or taste.

If you don’t have any leftover roast pork for this salad, it’s also excellent with BBQ Pork or Duck bought from Chinatown or even shredded roast chicken.

Happy cooking, Christie

Spicy pork and noodle salad
serves 2 hungry people for lunch (easily doubled or tripled)

100g rice noodles
200g roast or BBQ pork, sliced thinly
1 carrot
1 small cucumber
1/2 small bunch coriander (cilantro), leaves and stems chopped
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon chilli sauce
1 tablespoon sesame oil
white pepper

Place the rice noodles in a large bowl and cover with boiling water. Separate the noodles slightly with a fork and cover the bowl with a clean tea towel. Leave to soak and soften for 10 minutes while you prepare the vegetables.

Grate the carrot and cucumber and squeeze out any excess moisture. Set aside.

Mix together the honey, soy, chilli and sesame oil in a small bowl. Taste and add a little more of each ingredient if necessary.

Check the rice noodles by tasting one, then drain them thoroughly.

Combine rice noodles, pork, carrot, cucumber and coriander in a large bowl.

Add the dressing and mix with tongs until all ingredients are well coated.

Season with white pepper then serve garnished with extra coriander and chilli, if you like.

Enjoy! :)

  • This looks stunning.

    I didn’t know the kaffir leaves would freeze well, thanks for the tip.

  • That looks really delicious. Sometimes spicy, fresh food can be comforting in its own way :) I freeze my kaffir leaves too, you can freeze ginger like that as well.

  • Sounds delicious. I love roast pork, and anything with cilantro gets my vote!

  • Some might think that chili is just for garnish but I would certainly eat it!

  • Hello again Noble Pig,
    Thank you very much and you’re welcome!

    Hi Laura,
    Thanks for supporting my loopy-ness :) I also freeze coriander root and herbs in ice cube trays. I love my freezer!

    Hi Kalyn,
    Thanks for stopping by! I love coriander too, it always adds a lovely freshness.

    Hi Peter,
    I most definitely agree. I love eating chillis with my meal, especially pickled ones. Yum!

  • This looks delicious. I suspect that this would also work well with other leftover meats, if pork is a problem for someone.

  • Now this is my type of food. It looks amazing. Excellent photos as well.

  • I’m still wondering why the sandwich would be unhealthy because it certainly sounds fantastic, but this dish looks great and I’ll remember it for future.

  • Hi Fearless Kitchen,
    Right you are! It’s also excellent with shredded chicken or even tofu. Yum.

    Hi Bobby,
    Thanks for stopping by and thanks for the compliment!

    Hi Tangobaby,
    Well, I’m a bit obsessed with my vegetable content for each meal and the sandwich I mentioned did not have any salad. I was contemplating meat, bread and sugary sauce – which is something I would not normally allow myself! :)

  • Mmmm… Get some pig in ya belly @ fig & cherry.
    Looks yum Christie.

  • Hi Jmez,
    Thanks very much! I love your alternate heading, very clever.

  • That sounds like a tasty way to use some left over roast pork.

  • Y

    That looks incredibly good. I love using pork leftovers!

  • Hi Kevin,
    It is! Try it.

    Hi Y,
    Thank you – me too! :)

  • That looks beautiful and delicious. I’m thinking the shredded carrot would add a really nice sweetness to it. Yum!

  • Pingback: Shiitake Mushroom Okonomiyaki (aka Japanese Pancake) | Fig & Cherry()

Design + Copy © Fig & Cherry 2011