Wicked Pork With Greens And Fettuccine
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 cloves
Garlic (peeled)1 tbsp
Soy Sauce1 tbsp
Rice Vinegar1 tsp
Cracked Pepper (freshly)1 tsp
Salt1810 g
Pork Loin4 tbsps
Rice Wine Vinegar2 tbsps
Lime Juice1 tbsp
Cilantro (chopped)1 tsp
Red Pepper Flake1 tbsp
Extra-Virgin Olive Oil450 g
FettuccineDirections:
1
To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times
2
Add in jalapeno and red bell pepper, pulse 3 times
3
Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy
4
Season, to taste
5
Remove 1 1/2 cups of marinade and set aside
6
Place pork in a resealable plastic bag and pour marinade over
7
Refrigerate for at least 1 hour, up to 4 hours
8
Preheat oven to 350 degrees F
9
Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard
10
Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes
11
Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil
12
Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine
13
Cover and set aside
14
Reserve the other half of the vinaigrette
15
Cook pasta al dente according to directions, add in olive oil and soy, toss to combine
16
Remove pork from oven and let rest covered loosely for 10 minutes
17
Slice thin
18
For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables
19
Drizzle entire dish with about 1/3 cup of the reserved vinaigrette
20
Serve immediately