Wicked Pork with Greens and Fettuccine

Total Time:
6 hr
30 min
4 hr
1 hr 30 min

6 to 8 servings

  • For the Pork:
  • 4 cloves garlic, peeled
  • 1 (1-inch) piece fresh ginger, peeled
  • 1/4 cup seeded and roughly chopped jalapenos
  • 3/4 cup roughly chopped red bell pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 fresh pineapple, peeled and cored, roughly chopped
  • 1 lime, juiced
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon salt
  • 1/2 teaspoon Chinese five-spice powder
  • 1 (3 1/2 to 4 pound) pork loin
  • For the Greens:
  • Reserved marinade from above
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 2 cups sliced baby bok choy (cut lengthwise into fourths)
  • 1 1/2 cups cored and thinly sliced green cabbage
  • 1/2 cup diagonally sliced green onions
  • For the pasta:
  • 1 pound fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon soy sauce
  • To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place pork in a resealable plastic bag and pour marinade over. Refrigerate for at least 1 hour, up to 4 hours.

  • Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. 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.

  • 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. Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine. Cover and set aside. Reserve the other half of the vinaigrette.

  • Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.

  • Remove pork from oven and let rest covered loosely for 10 minutes. Slice thin.

  • For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved vinaigrette. Serve immediately.

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